Almond & Apricot Thumb Cookies

1. 1

   Preheat your oven to 180u00b0C and line a baking tray with baking paper.

2. 2

   Cream the butter and sugars together until fluffy. Add the egg and almond essence and mix in.

3. 3

   Add the flour and baking powder and mix to form a dough.

4. 4

   Take heaped teaspoonfuls of the dough and roll them into balls. Arrange the balls on the tray, then gently press the centre of each ball with your thumb to make a small hole.

5. 5

   Fill the holes with apricot jam (about 1/4 teaspoon per cookie). Bake for 8 minutes, then turn the tray 180 degrees and bake for a further 8 minutes or until the edges are starting to go golden. Transfer to a cooling rack and allow to cool completely.

* Per serving · 4 servings · Values may vary.

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