Apricot Thumbprint Cookies
Anissa Taylor
I cut this recipe out of The Oregonian newspaper when we lived in our first home in a small town west of Portland called Forest Grove. Our family makes these just at Christmastime. They are my son Benjamin's favorite.
Makes about 42 cookies
3 1/2 cups unbleached all-purpose flour
1 1/2 cups powdered sugar
1 tsp. kosher salt
1 1/2 cups unsalted butter, room temperature (3 sticks)
2 egg yolks
4 tsp. vanilla
2 Tbsp. rum or bourbon (I substitute 1 tsp. of rum extract)
About 1 cup apricot preserves (not low-sugar)
Measure the flour, sugar and salt directly into a stand mixer bowl fitted with the paddle attachment. Cut the butter into 1/2-inch chunks and add to the dry ingredients. Mix on low speed for a minute or so, until the butter begins to break up into small bits. Add the egg yolks, vanilla and rum extract and continue mixing on low speed for 2 to 3 minutes, until the dough comes together in large clumps.
Preheat oven to 325 degrees.
Portion the dough into 1 1/4-inch balls, rolling between your palms. Place 2 inches apart on cookie sheets, then use your thumb or the end of a wooden spoon handle to make indentations about 1/2 inch deep. Press gently so that the dough does not crack. Use a teaspoon to fill the indentations with preserves.
Bake for about 15 minutes. The cookies will spread very little, and their color will not change much. They are very blond, which contrasts nicely with the color of the preserves. Cool on wire racks.
I cut this recipe out of The Oregonian newspaper when we lived in our first home in a small town west of Portland called Forest Grove. Our family makes these just at Christmastime. They are my son Benjamin's favorite.
Makes about 42 cookies
3 1/2 cups unbleached all-purpose flour
1 1/2 cups powdered sugar
1 tsp. kosher salt
1 1/2 cups unsalted butter, room temperature (3 sticks)
2 egg yolks
4 tsp. vanilla
2 Tbsp. rum or bourbon (I substitute 1 tsp. of rum extract)
About 1 cup apricot preserves (not low-sugar)
Measure the flour, sugar and salt directly into a stand mixer bowl fitted with the paddle attachment. Cut the butter into 1/2-inch chunks and add to the dry ingredients. Mix on low speed for a minute or so, until the butter begins to break up into small bits. Add the egg yolks, vanilla and rum extract and continue mixing on low speed for 2 to 3 minutes, until the dough comes together in large clumps.
Preheat oven to 325 degrees.
Portion the dough into 1 1/4-inch balls, rolling between your palms. Place 2 inches apart on cookie sheets, then use your thumb or the end of a wooden spoon handle to make indentations about 1/2 inch deep. Press gently so that the dough does not crack. Use a teaspoon to fill the indentations with preserves.
Bake for about 15 minutes. The cookies will spread very little, and their color will not change much. They are very blond, which contrasts nicely with the color of the preserves. Cool on wire racks.
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