Apricot Thumbprint Cookies Recipe

Ingredients for Apricot Thumbprint Cookies

• 1 cup (2 sticks) unsalted butter, softened
• Granulated Sugar
• Cream Cheese
• 1 large egg
• Lemon Juice
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• Apricot Preserves
• Powdered Sugar

How to Make Apricot Thumbprint Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Roll the dough into 1-inch balls.
7. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Use your thumb to make an indentation in the center of each cookie.
9. Fill each indentation with apricot jam.
10. Bake for 12-15 minutes, or until the edges are lightly golden brown.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.