Chocolate-Apricot Thumbprint Cookies – a delicious recipe with butter, sugar, egg, vanilla, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until fluffy. Add egg yolk and vanilla; beat well.", "Combine flour and salt; add to butter mixture, beating well. Stir in 1 cup pecans. Cover and chill dough at least 30 minutes.", "Lightly beat egg white. Shape dough into 1"" balls; dip each ball in egg white, and roll in remaining 1 cup pecans. Place balls 1"" apart on greased cookie sheets. Press thumb gently into center of each ball, leaving an indention; fill with preserves.", "Bake at 350u00b0 for 17 to 18 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Drizzle melted chocolate over cooled cookies, using a fork or spoon."]
989
kcal
Calories
74
g
Fat
74
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 1/2 cup sugar, 1 large egg, separated, 1 teaspoon vanilla extract, and more.
Yes, Chocolate-Apricot Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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