Do you love buttery shortbread as much as I do?
Add a dab of apricot jam and a drizzle of icing, and O M G!
I wanted to bake one more batch of Christmas cookies and wanted them to be something with apricot for hubby as it is one of his faves.
I usually make Apricot Kolaches, which we love, but I just ran out of time and energy to make them this year. When I found this recipe for Apricot Shortbread Thumbprint Cookies at Little Spice Jar, I thought I would give them a try. No rolling, no folding, no pinching, less time, less work, and all the ingredients that that make yumminess for a Christmas cookie is a winner in my book.
If you are still baking and still looking for that last amazing, delicious, beautiful cookie, here is a great recipe for you to try!
Apricot Shortbread Thumbprint Cookies
- 2 cups butter, softened
- 1 cup sugar
- 4 egg yolks
- 4 tsp vanilla
- 4 cups flour
- 10-12 oz jar apricot filling or preserves
- 2 cups confectioners (powdered) sugar
- 2 Tbsp half & half or milk
- 2 tsp vanilla
Cream butter and sugar in electric mixer 1-2 minutes. Add egg yolks and mix completely. Add vanilla. With mixer on low speed, add flour slowly and mix until dough forms.
Place dough in airtight container or Ziploc bag and chill for at least 4 hours.
Heat oven to 350.
Roll dough into tablespoon-sized balls. Place on backing stone or cookie sheet, and bake 3 minutes. Remove from oven and carefully indent center with your thumb. Add 1/4 – 1/2 tsp apricot filling. Return to oven for approximately 12 minutes.
Allow to cool for 30 minutes.
Prepare glaze by stirring powdered sugar, half & half and vanilla until smooth. Pour into small baggie. Snip small corner of baggie. Squeeze gently to pipe in stripes on cookies.
Cheers & Hugs,
*recipe originally found at Little Spice Jar