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Little wells of apricot jam brighten these buttery thumbprint cookies. The short dough holds a neat rim around the filling and bakes with lightly golden edges.
Ingredients
- 200 g all-purpose flour
- 125 g softened butter
- 70 g powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ tsp salt
- 100 g apricot jam
Method
- Beat softened butter and powdered sugar until smooth and creamy. Mix in egg yolk, vanilla and salt.
- Add flour and mix just until a soft dough forms. Cover and chill for 30 minutes. Heat the oven to 180°C / 350°F and line two baking sheets with parchment.
- Divide dough into 20 equal pieces and roll into balls. Space them about 5 cm / 2 inches apart on the sheets.
- Press a small well into each ball with a rounded measuring spoon. Smooth any cracked edges. Fill each well with about 1 teaspoon jam; do not mound it above the rim.
- Bake one sheet at a time for 12–15 minutes until edges are lightly golden and the bases are set. The centers will remain pale.
- Cool on the sheet for 10 minutes, then move to a rack for another 10 minutes. Jam stays hot longer than the cookie, so let it cool before tasting.
- Keep fully cooled cookies in an airtight container for up to three days in a cool room, separating layers with parchment. Freeze without stacking loosely for longer storage, then pack once firm.
Start with soft butter
Butter should indent under a finger but should not look melted. Greasy butter makes the dough harder to shape.
Make the well before baking
A rounded measuring spoon gives an even hollow. Leave enough dough at the bottom to hold the jam.
Let the jam cool
The filling remains hot after the cookie feels cool on the outside. Give both time to settle before packing or serving.
FAQs
- How many servings does this make?
Makes 20 servings using the pan or equipment listed.
- What should I check before serving?
Cool on the sheet for 10 minutes, then move to a rack for another 10 minutes. Jam stays hot longer than the cookie, so let it cool before tasting.
- How should I store leftovers?
Keep fully cooled cookies in an airtight container for up to three days in a cool room, separating layers with parchment. Freeze without stacking loosely for longer storage, then pack once firm.
