Apricot Thumbprint Cookies

HI

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

HILLARY

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