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
Scale
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
