Archive for October 3, 2006

Apricot Thumbprint Cookies

fresh butter
fresh butter

What to do with all that leftover butter from Jihva for Ghee and Butter,
hosted by Sam of Cooking Medley?

Mom’s Apricot Thumbprint Cookies

1/2 lb butter (2 sticks), softened
1/2 c granulated sugar
1 egg yolk
2 c unbleached all-purpose flour

1 egg white
spreadable fruit – apricot or any other flavor
confectioners’ sugar for dusting

Cream butter and granulated sugar together until light and fluffy. Add egg yolk and mix thoroughly. Add flour, 1/2 c at a time, mixing well after each addition, forming a fairly stiff dough. Gently knead the dough for a minute or two, right in the bowl. Remove this dough to a board and break into three or four equal pieces. Form each piece into a log. The diameter of the log will be the diameter of the cookies, so shape according to desired size. Wrap each log in wax paper and refrigerate until ready to use.

Remove dough from refrigerator about 30-60 minutes before baking.

cookies ready to bake
preparing to bake

Preheat oven to 350 F. With a small sharp knife, slice the dough into desired thickness, about 1/8 inch – 1/4 inch works best. Lay these slices flat on parchment-lined baking sheet. With thumb or finger, gently make a small depression in the center of each cookie. Brush with egg white. Drop a tiny dab of spreadable fruit into each depression. Bake in preheated oven approx. 20 minutes, or until edges turn light golden-brown. Cookies will not spread out much, so the color is the best guide.

Remove from oven and cool a few minutes on baking sheet before removing to wire rack. When completely cool, dust cookies with confectioners’ sugar.

Best served the same day.

Well-wrapped cookie dough keeps very nicely in the fridge for up to four weeks. This makes it easy to slice off a few and pop them in the toaster oven for freshly-baked cookies without the fuss.

apricot thumbprint cookies
freshly baked apricot thumbprint cookies

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