Thumprint Cookies
with Apricot Preserves & Pistachios
THE RECIPE
INGREDIENTS:
- 2 1/4 cups Flour
- 16 Tbsp Butter
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1/3 cup Pistachios
- 1 tsp Salt
- 2 oz Honey
- 4 oz Apricot Preserves
- From your pantry:
- 1 egg
ABOUT THE RECIPE:
These apricot thumbprints are made with a traditional French cookie dough known as sablé, which means “sand.” Similar to shortbread, it yields a deliciously tender, buttery crumb that melts in your mouth. We add chopped pistachios for a delicious crunch.
BAKING ADVICE:
Most of the work for these cookies can be done in advance! Complete steps one and two, then cover tightly with plastic wrap and store the logs of dough in the freezer; frozen dough will last up to three months. Defrost in the fridge overnight before using.
BAKING HACKS:
Rolling the dough into a log and then slicing is the perfect way to portion your cookies evenly.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. Let butter come to room temperature. In two small bowls, separate the egg into white and yolk (save the white for another culinary adventure!). In a large bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth; add the egg yolk, honey, and vanilla extract. Add the flour and salt and mix until *just* combined.
STEP 2
Divide the dough in half and roll each piece into a log about 8 inches long. (If the dough is too soft to roll, place it in the refrigerator for 10 minutes.) Wrap both logs in plastic wrap and refrigerate for at least one hour, or overnight. Using a cutting board and a sharp knife, finely chop pistachios. Set aside.
STEP 3
Preheat oven to 350°F. Prepare two baking sheets with parchment paper provided. Remove both logs of dough from the refrigerator. Unwrap and slice each log into 14 cookies. Using your hands, roll each slice into a ball and place on a baking tray about 2 inches apart. Make a well in the center of each cookie with your thumb.
STEP 4
Gently press and roll each cookie into the chopped pistachios to coat the top half of the cookie, avoiding the well. Place the cookie, pistachio side up, back onto the baking sheet.
STEP 5
Using a teaspoon, fill each well with apricot preserves, being careful not to overfill. The jam should be flush with the top of the cookie.
STEP 6
Bake for 13 to 15 minutes, or until slightly golden. Halfway through baking, rotate each tray 180 degrees and switch the trays between the upper and lower racks to ensure an even bake. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Enjoy with your favorite cup of tea!
