If there’s one cookie that instantly brings back the coziness of childhood, it’s Mom’s Apricot Jammies: A Sweet and Nutty Treat. Imagine buttery, melt-in-your-mouth dough, a kiss of sweet-tart apricot jam, and a sprinkle of toasty nuts — all coming together in a cookie that’s as cheerful at a holiday table as it is with your morning coffee. These thumbprint cookies look beautiful, taste divine, and are simple enough even for beginner bakers, making them the kind of treat you’ll return to again and again.
Ingredients You’ll Need
You only need a handful of uncomplicated ingredients for Mom’s Apricot Jammies: A Sweet and Nutty Treat, but each one pulls its weight. The butter creates a tender crumb, apricot jam supplies a sunshiny pop, while toasted nuts bring satisfying crunch and a hint of grown-up elegance.
- Unsalted butter (1 cup, softened): The foundation for a creamy, rich dough and classic homemade flavor.
- Granulated sugar (1/2 cup): Adds just enough sweetness to highlight the jam without overpowering it.
- Vanilla extract (1/2 teaspoon): Just a splash warms up all the flavors and gives the cookies a homemade aroma.
- All-purpose flour (2 cups): Essential for creating the soft, chewy structure that holds everything together.
- Salt (1/2 teaspoon): Don’t skip it — just a pinch keeps the sweet flavors in perfect balance.
- Apricot jam (3/4 cup): Classic and vibrant, this is the heart of these cookies; feel free to use your favorite jam in a pinch.
- Finely chopped walnuts or pecans (1/2 cup): Sprinkle these on top for a nutty, slightly crunchy contrast.
- Powdered sugar (optional, for dusting): Adds a delicate, pretty finish and an extra kiss of sweetness.
How to Make Mom’s Apricot Jammies: A Sweet and Nutty Treat
Step 1: Prepare Your Pan and Preheat the Oven
First things first — preheat your oven to 350°F (175°C), and line a sturdy baking sheet with parchment paper. The parchment makes it much easier to lift the golden cookies without sticking, and cleanup is a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until it’s light, fluffy, and visibly paler. This little extra effort gives your cookies a gorgeous texture and a melt-in-your-mouth quality that’s hard to resist.
Step 3: Add Vanilla, Then Dry Ingredients
Mix in the vanilla extract for warmth and aroma. Then, gradually add the flour and salt, blending until a soft dough forms. It might look a bit crumbly before it comes together, but keep stirring — it’s worth it!
Step 4: Shape and Chill the Dough
Divide the dough in half, then gently shape each half into a smooth log about 1.5 inches in diameter. Wrap each log snugly in plastic wrap, and pop them into the fridge for at least 30 minutes. A quick chill makes the dough easier to slice and helps the cookies keep their shape.
Step 5: Slice and Make Thumbprint Indentations
After chilling, slice the dough into rounds about 1/4-inch thick. Arrange them on the prepared baking sheet, spacing them an inch apart. Use your thumb (or the back of a teaspoon) to make a small indentation in the center of each cookie — this is where the magic happens!
Step 6: Fill with Jam and Sprinkle with Nuts
Spoon about 1/2 teaspoon of bright apricot jam into every indentation. Then, scatter those finely chopped nuts over the jammy centers for irresistible flavor and a lovely, rustic look.
Step 7: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 12–14 minutes, or until the edges of the cookies just begin to turn lightly golden. The cookies will finish setting as they cool, so don’t overbake.
Step 8: Cool and Finish
Let the cookies cool on a wire rack to help them firm up. If you’d like, dust them with powdered sugar for a hint of snowy sweetness — it makes Mom’s Apricot Jammies: A Sweet and Nutty Treat look fresh from a bakery window!
How to Serve Mom’s Apricot Jammies: A Sweet and Nutty Treat
Garnishes
A gentle shower of powdered sugar is always a winner! You can also add an extra pinch of chopped nuts or a tiny sprig of fresh mint before serving to dress the cookies up even more for guests.
Side Dishes
Pour yourself a mug of strong coffee, a cup of rich hot chocolate, or some fragrant tea — they all pair beautifully with Mom’s Apricot Jammies: A Sweet and Nutty Treat. These cookies also look gorgeous on a dessert tray alongside fresh berries or a bowl of vanilla ice cream for extra decadence.
Creative Ways to Present
Stack the cookies in a cellophane bag tied with ribbon for a heartfelt edible gift, or display them on a tiered cake stand for a festive tea party. For holidays or special occasions, pop a colored jam in every other cookie, or use cute decorative plates to really make Mom’s Apricot Jammies: A Sweet and Nutty Treat the star of your dessert table.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop the cookies into an airtight container. At room temperature, they’ll stay fresh and soft for up to 5 days — if you can resist eating them all by then! Just make sure they’re fully cooled before storing so they don’t go soggy.
Freezing
You can freeze baked cookies or unbaked dough logs for future treats. Wrap tightly in plastic and then foil before freezing. Baked cookies will keep beautifully for up to 2 months; simply thaw at room temperature before serving.
Reheating
If you love a warm cookie, reheat Mom’s Apricot Jammies: A Sweet and Nutty Treat in a 300°F oven for about 5 minutes. This refreshes the texture and brings the jammy centers back to life. You can also microwave them on a low setting for 10–15 seconds, just until slightly warmed.
FAQs
Can I use a different jam besides apricot?
Absolutely! While apricot makes these cookies shine, you can experiment with raspberry, strawberry, or even fig preserves. The key is to choose a thick, high-quality jam that won’t run off the cookies during baking.
How finely should I chop the nuts for the topping?
As fine as you like, but aim for pieces about the size of small peas for the best crunch without overpowering the texture. If you want an ultra-smooth finish, pulse the nuts a few times in a food processor.
Can I make the dough ahead of time?
Yes, this dough is perfect for making ahead! Once you’ve shaped it into logs and wrapped them, you can store them in the fridge for up to 3 days or freeze for up to 2 months. Just slice and bake straight from the fridge or after a brief thaw from the freezer.
Do I need to chill the dough?
Chilling is strongly recommended. It not only makes the dough easier to slice but also helps the cookies maintain their adorable thumbprint shape during baking. If you’re short on time, even 20 minutes makes a big difference.
Why do my cookies sometimes spread too much?
A common culprit is warm dough. Make sure your dough is well chilled before slicing and baking. Also, double-check flour measurements — too little flour can lead to spreading. Using parchment paper also helps the cookies maintain their shape.
Final Thoughts
There’s just something magical about baking and sharing Mom’s Apricot Jammies: A Sweet and Nutty Treat. Every bite is sunshine, nostalgia, and simple joy rolled into one irresistible cookie. Give this recipe a try and watch even the most casual get-together become a celebration!
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Mom’s Apricot Jammies: A Sweet and Nutty Treat Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes (plus 30 minutes chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mom’s Apricot Jammies are delightful thumbprint cookies filled with sweet apricot jam and crunchy nuts, perfect for a cozy afternoon treat or as a lovely homemade gift. These cookies are easy to make and even easier to enjoy!
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling and Decoration:
- 3/4 cup apricot jam
- 1/2 cup finely chopped walnuts or pecans
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Chill the dough: Divide the dough in half, roll into logs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Shape the cookies: Slice the chilled dough, place on the baking sheet, make indentations, fill with jam, and sprinkle with nuts.
- Bake: Bake for 12–14 minutes until lightly golden. Cool on a wire rack and dust with powdered sugar if desired.
Notes
- You can use any fruit jam you like, but apricot gives a classic flavor.
- For a smoother texture, use finely ground nuts.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
