Apricot Jam Thumbprint Cookies
They are great for the holiday table and children will simply adore them; adults may enjoy them with a hot cup of coffee.
Ingredients
200 g butter
350 g flour
100 g powdered sugar
1/2 tsp salt
2-3 tbsp cold water
apricot jam
1 egg yolk
1 tbsp milk for glazing
Instructions
Mix the flour with the powdered sugar and make a hole in the middle.
Add the cubed butter and salt and start kneading with your fingertips until you get a sandy dough.
Add the egg yolks and 2 tablespoons of cold water, then knead til you get a homogeneous and non-sticky dough. If the dough is too stiff or crumbly, add a little more cold water.
Divide the dough into 2 equal parts, wrap in cling film, and then refrigerate for an hour.
Take a piece of dough from the fridge and form balls the size of a walnut (smaller). Flatten them slightly in the pan and make an indentation in the middle.
In each indentation, put a little apricot jam.
Put the tray in the oven and bake for 14-15 minutes until nicely browned. Do the same with the rest of the dough until it is all used up.
Enjoy!
- Who: Apricot Jam Thumbprint Cookies · Chef’s Pencil Staff · Print Recipe Pin Recipe · Prep Time · Cook Time
