Apricot Thumbprints Recipes

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APRICOT CREAM CHEESE THUMBPRINTS



Apricot Cream Cheese Thumbprints image

These always look so pretty on the cookie plates I give for Christmas.

Provided by Mellan

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 2h30m

Yield 84

Number Of Ingredients 10

1 ½ cups butter, softened
1 ½ cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 ½ teaspoons lemon zest
4 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
  • Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 11.8 g, Cholesterol 16.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 5.7 g

APRICOT THUMBPRINTS



Apricot Thumbprints image

Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 3

Basic Vanilla Cookie Dough
3/4 cup chopped pistachios (optional)
1/2 cup apricot jam

Steps:

  • Roll dough into 1-inch balls, then roll in finely chopped nuts, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
  • Let cool completely. Spoon jam filling into thumbprints.

APRICOT THUMBPRINTS



Apricot Thumbprints image

Each dimpled delight holds a dab of apricot preserves-or whatever jam or jelly your family fancies most. -Jeanette Meidal, Savage, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

2 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups Quick Cookie Mix
1 egg white, lightly beaten
3/4 cup finely chopped cashews
1/3 cup apricot preserves

Steps:

  • In a small bowl, cream butter and brown sugar until crumbly. Beat in egg and vanilla. Gradually add cookie mix and mix well., Place egg white and cashews in separate shallow bowls. Shape dough into 1-in. balls. Dip in egg white, then roll in cashews., Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 97mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

APRICOT THUMBPRINT COOKIES



Apricot Thumbprint Cookies image

Make and share this Apricot Thumbprint Cookies recipe from Food.com.

Provided by Joy1996

Categories     Dessert

Time 3h15m

Yield 36 cookies

Number Of Ingredients 9

3/4 cup butter or 3/4 cup margarine
3/4 cup granulated sugar
4 ounces cream cheese, softened
1 large egg
1 tablespoon lemon juice
2 1/4 cups flour
3/4 teaspoon baking powder
1 (12 ounce) jar apricot preserves
powdered sugar

Steps:

  • Preheat oven to 350°.
  • Combine butter, sugar and cream cheese; mix until well blended.
  • Blend in egg and lemon juice; mix well.
  • Add flour and baking powder; mix well.
  • Chill at least 3 hours.
  • Shape into 1" balls.
  • Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
  • Fill indentation with 1 tsp (approximately) of apricot preserves.
  • Bake for 15 minutes; remove from cookie sheet to cool.
  • Dust with powdered sugar.

CARAMEL APRICOT THUMBPRINT COOKIES



Caramel Apricot Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 57m

Yield 4 dozen (1 3/4-inch) cookies

Number Of Ingredients 12

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed light brown sugar
1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices
1 1/2 tsps. vanilla extract
1/4 tsp. salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1/2 cup Smucker's® Caramel Flavored Topping
or 1 cup Crisco® Butter Flavor All-Vegetable Shortening
3 large eggs, separated
2 tbsps. water
1/2 cup Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves

Steps:

  • HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
  • BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
  • BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
  • BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

APRICOT FIG THUMBPRINT COOKIES



Apricot Fig Thumbprint Cookies image

Thumbprint cookies are fun for kids to make, Have some fun with you kids and enjoy some delicious cookies.

Provided by Barb G.

Categories     Dessert

Time 55m

Yield 5 dozen

Number Of Ingredients 11

3/4 cup dried fig
1/2 cup walnuts
1/2 cup apricot preserves
2 tablespoons brown sugar
2 teaspoons fresh lemon juice
1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg yolk
1 teaspoon vanilla
2 1/4 cups flour
1/4 cup granulated sugar

Steps:

  • Heat oven to 350°F.
  • Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
  • Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
  • Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
  • Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.

APRICOT-PECAN THUMBPRINT COOKIES



Apricot-Pecan Thumbprint Cookies image

I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 7 dozen.

Number Of Ingredients 12

2 packages yellow cake mix (regular size)
1/2 cup all-purpose flour
1 cup canola oil
6 large eggs, room temperature, divided use
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons water
4 cups finely chopped pecans, divided
2/3 cup apricot preserves
ICING:
2 cups confectioners' sugar
3 to 5 tablespoons water

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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