White Chocolate Apricot Thumbprint Cookies Recipes

APRICOT THUMBPRINTS

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.

WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
• Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
• Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
• Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.

APRICOT THUMBPRINTS

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.

WHITE CHOCOLATE APRICOT THUMBPRINT COOKIES

Steps:

• Preheat oven to 350' F.
• Line a baking tray with parchment paper.
• Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool.
• Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate.
• Cookies will keep up to a week in airtight container.

CARAMEL APRICOT THUMBPRINT COOKIES

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.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES

Steps:

• Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
• Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
• Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

APRICOT THUMBPRINT COOKIES

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.