Baked and shared by Yolandie Olech š
These easy apricot thumbprint cookies are buttery, soft, and filled with sweet apricot jam. A simple beginner-friendly cookie recipe perfect for tea time, festive baking, or sharing with family and friends.
These old age apricot thumbprint cookies instantly take me back to baking hundreds of them with my momāand the joy it brought her to endlessly bake it until perfecting it according to her standards. (she was so determined),Now Iām excited to share my version: simple, nostalgic, and ideal for beginners.
When I was growing up, cookie baking with my mom was never something I thought would be as precious as it feels now, we rolled dozens of thumbprint cookies, with only one working right hand, she somehow always carefully pressed the cookies and filled them with apricot jam centers, always testing little changesāmore vanilla, a little more flour, maybe one more or less egg.. She was always chasing the āeven betterā bite. Now Iāve taken my memories and continuing to try and live out her unconscious tradition as best I can and put it into this recipe Iām proud to share.
Lets get the ingredients together:
- 170g All Purpose Flour
- 30g Cornstarch
- 1/4 teaspoon Salt
- 120g Butter or Margarine
- 70g White Sugar
- 1 Full Large Egg
- 1 Teaspoon Vanilla
- 1/4 Cup Apricot Jam
Optional Flavoring: You may also use Almond Extract or maybe even a strawberry mixed jam, a great idea might be to use Lemon Extract and pair the filling with some lemon curd even..Please let me know if you think of some alternatives, I would love to hear all your thoughts.
Yield: approx. 18-20 cookies depending on the size you chose
Prep: 20āÆmin (no need to chill)āBake: 15āÆmin at 170Ā° Celsius until light brown under.
Extras Needed:
Hand or Stand Mixer
Baking Paper
Baking Sheet Tins
Your thumb 
or a teaspoon will do
(remember to always check that you have everything you need to bake before starting)
Now We Can Bake These Delicious Cookies:
Here is your Step-By-Step Instructions:
Clear and concise stepsāfor beginners:
- Cream butter & sugars until light and fluffy, remember to scrape down the bowl as you go on.
- Add the dry ingredients, mixing gently until combined.
- Add the Egg and Vanilla and fold together until combined.
- Fold Together with spoon or spatula until dough just come together.
- Use Hand Mixer Until Thick Dough Comes Together.
- Roll The Dough with your hands into small balls.
- .Preheat oven to 175āÆĀ°C (350āÆĀ°F) and line baking sheets with parchment.
- Shape dough into 1āÆTbsp balls; gently press thumb or spoon into center.
- Fill each indent with approx. Ā¼āÆtsp apricot jam.
- Bake 15 minutes or until light golden on the edges and below.
- Cool on the pan 10 minutes, then transfer to rack.
Some Extra Ideas: (let me know yours below)
Freeze extrasāstore up to 2 months.
Add chopped nuts or sprinkle cinnamon sugar before baking.
Watch the full video tutorial below : make these cookies with me step by step!
If you Like Theseā¦You might Also Love The Following:
Orange Glaze Cookies
Orange Swirl Cookies
Did you try them with your family? Drop a review below or tag your creations with #yolandieolech so we can bake together!
Looking Forward to hearing from you and seeing you in my next Post! These cookies are more than apricot and shortbreadāthey hold laughter, nostalgia, and the spirit of baking sideābyāside. I hope youāll make them tonight and enjoy every bite!!
Stay Safe, Stay Strong and Happy Baking
All My Love
Yolandie Olech
