A friend gifted me with a jar of delicious apricot jam made with fruit from her trees. As a thank you, I made her a batch of apricot thumbprints. This recipe follows the same procedures as the raspberry thumbprints I shared previously; the vanilla dough is simply swapped for a citrus variation that highlights the jam’s summery essence.
3 cups flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp grated tangerine zest
1 Tbsp fresh tangerine juice
1/4 cup turbinado sugar
1/2 cup apricot jam
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour and salt in a large bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg, zest, and juice, then reduce speed to low. Add flour mixture and beat until combined.
Roll dough into 1-inch balls, then roll in turbinado sugar. Place 1 inch apart on the baking sheets and press a well into the center of each with the back of a spoon. Refrigerate until firm, about 30 minutes. Bake for 7 minutes, then remove from oven and press well again. Bake until firm, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely before filling each thumbprint with apricot jam.
Yield – 60 cookies (serving size: 1 cookie)
Calories – 72
Carbs – 11