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Kelsey Nixon's Thumbprint Cookie Recipe

Apricot Almond Thumbprint Cookies

Apricot Almond Thumbprint Cookies

Apricot Almond Thumbprint Cookies

Kelsey Nixon's Thumbprint Cookie Recipe

Ingredients

1/2 prepared Butter Cookie Dough, at room temperature
1 teaspoon almond extract
3/4 cup apricot or raspberry jam

Directions

  1. Preheat oven to 350°F.
  2. In bowl of a standing electric mixer, beat together prepared dough and almond extract until well combined.
  3. Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
  4. Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes.
  5. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

Makes about 6 dozen.

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Made these last year and I can't wait to make them again this year.
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