Apricot Thumbprint Cookies

Add this jeweled recipe to your Christmas cookie collection. Delicate, buttery shortbread cookies with a dollop of apricot jam, baked to perfection.
Cuisine: American
Course: Desserts, Kid Friendly, Party Perfect, Seasonal
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Prep Time 30 minutes
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Total Time 40 minutes
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48 cookies


  • 2 cups Prairie Farms butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp almond extract
  • 1/4 tsp salt
  • 4 1/2 cups all-purpose flour
  • 1 1/2 cups finely chopped almonds
  • 3/4 cup apricot jam Raspberry or other jams may be substituted
  • 1/2 cup powdered sugar


  • In a mixing bowl, beat together butter, sugar, brown sugar, salt, almond extract and chopped almonds until blended.
  • Slowly add flour, 1/2 cup at a time, mixing until combined.
  • With lightly floured hands, roll small balls of dough and place on cookie sheet, leaving a little space between each.
  • With the back of a spoon or your thumb, press into center of each cookie to make a well. Add a small spoonful of apricot jam, or any other favorite preserve into the center of each cookie.
  • Bake for approximately 10 minutes. Do not overcook. Cool completely on a wire rack. Optional: Sprinkle with powdered sugar before just before serving.

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