Saturday, January 10, 2009

Apricot Thumbprint Cookies

These are simple buttery little cookies with a golden apricot center
Recipe is from my father, Andy Kover, a great baker
They are quite easy to make and the product is very rewarding
Would be great for tea party, picnic, something like this
I brought them to a dinner party celebrating the 8th night of Hanukkah
There were latkes and homemade applesauce for the meal, delicious
My cookies for dessert, slam-dunk
Let me know if you make these cookies
Would love to know how they turn out and who enjoys them with you

2 1/2 Cups Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Sticks Butter unsalted & Softened
1/4 Cup Sugar
1/4 Cup Honey
1 Large Egg room temp
1/2 Teaspoon Vanilla Extract
1 Cup Finely chopped blanched Almonds
1/2 Cup Apricot Preserves (but actually you will need more than this...)

Preheat oven to 375
Lightly butter cookie sheets

In a medium bowl stir together flower, baking powder, salt
In a large bowl w/ electric mixer on medium beat the butter, sugar and honey until light & fluffy
Beat in egg and the almond (vanilla) extract 
In 3 additions, beat in the flower mixture, mixing well after each addition

Shape the dough into balls about 1 inch in diameter
Roll each ball in the chopped almonds until coated 
Place on the prepared baking sheet leaving about 1 1/2 inches between each cookie
Using your thumb or your knuckle, create an indentation in the middle of each cookie
Fill each indentation with small spoonful of jelly (1/2 teaspoon or more)

Bake for about 10 minutes or until cookies turn golden
Transfer baking sheet to wire rack
Use spatula to take cookies off and onto rack

They freeze well if you would like to freeze them
Makes about 40 cookies


  1. hi alena & friends. this is ryan, amy's friend. i made these cookies. instead of almonds we had pecans but that was ok. also amy only had cherry jam stuff but it ruled.