Apricot-Walnut Thumbprint Cookies
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 32 mins
- Serves
- 4
Ingredients
- 1 cup
- unsalted butter, at room temperature
- 250 mL
- 1/2 cup
- sugar
- 125 mL
- 3
- egg yolks
- 1 tsp
- vanilla extract
- 5 mL
- 2 1/2 cups
- all-purpose flour
- 625 mL
- 2 tsp
- cornmeal
- 10 mL
- 1/4 tsp
- salt
- 1 mL
- 1/4 cup
- finely chopped walnuts
- 60 mL
- 1/2 cup
- apricot jam
- 125 mL
Directions
Step 1
Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth.
Step 2
Combine flour, cornmeal and salt and add to butter mixture and blend. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden.
Step 3
While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 110
- Fat:
- 6 g
- Carbs:
- 13 g
- Protein:
- 1 g