Fall

Almond & apricot thumb cookies

July 28, 2016
Photo by Teresa Ulyate
Author Notes

Moreish almond cookies filled with sticky apricot jam. This is also a great recipe to make with the kids! —Teresa Ulyate

  • Makes 30
Ingredients
  • 100 grams butter
  • 1/2 cup castor sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 1/4 teaspoons almond essence
  • 1 3/4 cups flour
  • 1/4 teaspoon baking powder
  • 50 milliliters smooth apricot jam
In This Recipe
Directions
  1. Preheat your oven to 180°C and line a baking tray with baking paper.
  2. Cream the butter and sugars together until fluffy. Add the egg and almond essence and mix in.
  3. Add the flour and baking powder and mix to form a dough.
  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. 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.

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