These delicious, delicate cookies are so easy to make! A shortbread base with bright apricot jam, this is the perfect bite.
- 1 cup unsalted butter
- 2/3 cup sugar
- 2 egg yolks, room temperature
- 1 t almond extract
- 2 1/3 cups flour
- 1/4 t salt
- 1/2 cup apricot preserves
Heat oven to 350. Cream butter and sugar. Add egg yolks and extract. Mix. Stir in flour and salt. Roll into 1 tablespoon sized balls. Make an indent with your thumb and add a drop of apricot preserves. Bake for 10-12 minutes or just until the bottoms get golden. If desired, sprinkle with confectioners sugar. Makes 36 cookies.
- always, always use butter to bake! Not only does it taste better, it’s healthier and bakes better than margarine. Margarine contains more water and less fat which leads to thin dough that can spread out (and sometimes burn).
- Thumbprint cookies originated in Sweden and are called Hallongrotta (which means raspberry cave in Swedish).
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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