Apricot-Walnut Thumbprint Cookies

  • Prep Time 15 min
  • Total Time 32 min
  • Serves: 4

Ingredients

  • 1 cup unsalted butter, at room temperature 250 mL
  • 1/2 cup sugar 125 mL
  • 3 egg yolks
  • 1 tsp vanilla extract 5 mL
  • 2 1/2 cups all-purpose flour 625 mL
  • 2 tsp cornmeal 10 mL
  • 1/4 tsp salt 1 mL
  • 1/4 cup finely chopped walnuts 60 mL
  • 1/2 cup apricot jam 125 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth.

  • Step 2

    Combine flour, cornmeal and salt and add to butter mixture and blend. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden.

  • Step 3

    While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 110
  • Fat 6 g
  • Carbs 13 g
  • Protein 1 g