Apricot Walnut Thumbprint Cookies
These easy-to-make, gluten free cookies have a double dose of heart-healthy walnuts. Apricot Walnut Thumbprint Cookies have both finely ground walnuts in the cookie dough as well as a sprinkling of chopped walnuts on top. The apricot jam is sure to brighten up any cookie tray.
Notes
If you’re not following a gluten free diet, substitute regular all purpose flour in place of the gluten-free variety. Feel free to use other flavors of jam in place of the apricot.
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Yields30
Preparation Time15 min
Cooking Time18 min
Ingredients
- 3/4 cup butter, well softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup gluten-free all purpose flour
- 1 cup finely chopped walnuts, divided
- 1/2 cup apricot jam
Instructions
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Preheat the oven to 350 degrees F.
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Stir ¾ of the walnuts into the flour and set it aside. Reserve ¼ of the walnuts to sprinkle on top.
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In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and beat until well combined.
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Add the flour mixture to the butter mixture and continue mixing until you have a stiff dough. It will take a few minutes if you’re doing it by hand.
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Roll the dough into 1-inch balls and place them onto an ungreased cookie sheet. The dough can be a little crumbly but if you use a combined rolling and squeezing technique it will be easier. I baked 15 cookies per pan to allow enough room for spreading.
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Depress the center of each cookie with either your thumb or the back of a ¼ teaspoon measuring spoon.
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Fill the impressions with apricot jam. Using that same ¼ tsp measuring spoon will give you the perfect amount.
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Sprinkle the chopped walnuts over the jam and bake the cookies for 18 minutes or until golden around the edges.
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Let them cool on the cookie sheet for 2 minutes before removing them with a spatula and transferring them onto a baking rack to cool completely.
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