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Apricot Walnut Thumbprint Cookies

These easy-to-make, gluten free cookies have a double dose of heart-healthy walnuts. Apricot Walnut Thumbprint Cookies have both finely ground walnuts in the cookie dough as well as a sprinkling of chopped walnuts on top. The apricot jam is sure to brighten up any cookie tray.
Ingredients
  Butter 3⁄4 Cup (12 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs) (gluten-free)
  Walnuts 1 Cup (16 tbs), chopped finely (divided)
  Apricot jam 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 350 degrees.
2. Stir ¾ of the walnuts into the flour and set it aside. Reserve ¼ of the walnuts to sprinkle on top.
3. In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and beat until well combined.
4. Add the flour mixture to the butter mixture and make a dough.

MAKING
5. Roll the dough into 1-inch balls and place them onto an ungreased cookie sheet.
6. Press the centre of each cookie with either your thumb or the back of a ¼ teaspoon measuring spoon.
7. Fill the impressions with apricot jam. Using that same ¼ tsp. measuring spoon.
8. Sprinkle the chopped walnuts over the jam and bake the cookies for 18 minutes or until golden around the edges.
9. Let them cool on the cookie sheet for 2 minutes.

SERVING
10. Serve cookies with milk, tea or coffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Feel: 
Crispy
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Walnut
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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