Ingredients for White Chocolate Apricot Thumbprint Cookies
- Unsalted Butter
- 1 cup granulated sugar
- Egg Yolks
- Zest of 1 lime
- Pure Vanilla Extract
- All Purpose Flour
- Fine Salt
- 1 cup apricot jam
- 4 ounces white chocolate, melted
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How to Make White Chocolate Apricot Thumbprint Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls. Place them onto the prepared baking sheets.
- Use your thumb to create an indentation in the center of each cookie. Fill each indentation with about ½ teaspoon of apricot jam.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Meanwhile, melt the white chocolate. Once melted, drizzle it over the cooled cookies.
- In a small bowl, combine the lime zest and white sugar. Dip the edges of the cookies into the lime sugar mixture for a sparkly finish.
- Allow the white chocolate to set completely before serving and enjoy your delightful homemade cookies!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
14g
Carbs
3g