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.
Notes
If you’re not following a gluten free diet, substitute regular all purpose flour in place of the gluten-free variety. Feel free to use other flavors of jam in place of the apricot.
For more recipes and information about Anne, check out her Featured Foodies profile page.
Yields30
Preparation Time15 min
Cooking Time18 min
Ingredients
- 3/4 cup butter, well softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup gluten-free all purpose flour
- 1 cup finely chopped walnuts, divided
- 1/2 cup apricot jam
Instructions
-
Preheat the oven to 350 degrees F.
-
Stir ¾ of the walnuts into the flour and set it aside. Reserve ¼ of the walnuts to sprinkle on top.
-
In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and beat until well combined.
-
Add the flour mixture to the butter mixture and continue mixing until you have a stiff dough. It will take a few minutes if you’re doing it by hand.
-
Roll the dough into 1-inch balls and place them onto an ungreased cookie sheet. The dough can be a little crumbly but if you use a combined rolling and squeezing technique it will be easier. I baked 15 cookies per pan to allow enough room for spreading.
-
Depress the center of each cookie with either your thumb or the back of a ¼ teaspoon measuring spoon.
-
Fill the impressions with apricot jam. Using that same ¼ tsp measuring spoon will give you the perfect amount.
-
Sprinkle the chopped walnuts over the jam and bake the cookies for 18 minutes or until golden around the edges.
-
Let them cool on the cookie sheet for 2 minutes before removing them with a spatula and transferring them onto a baking rack to cool completely.
Read NextHow to Make Meatloaf on a Sheet Pan
