SPARKLY APRICOT ROSEMARY THUMBPRINT COOKIES
These Sparkly Apricot Rosemary Thumbprint Cookies are a delightful combination of sweet apricot jam and fragrant rosemary in a buttery cookie. With a hint of sparkle from sugar, they make a festive and elegant treat for any occasion.
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon fresh rosemary finely chopped
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup apricot jam
- 2 tablespoons coarse sugar for sprinkling
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dough:
- In a medium bowl, whisk together the flour, salt, and rosemary. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients until a dough forms.
Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each ball. Fill each indentation with a small spoonful of apricot jam.
Bake the Cookies:
- Bake for 12–15 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorate:
- Sprinkle the cooled cookies with coarse sugar for a sparkly finish.
Notes
- Make Ahead: The dough can be prepared ahead of time and stored in the fridge for up to 2 days. You can also freeze the dough for up to 1 month.
- Customizing the Flavor: Try using other fruit jams like raspberry or strawberry for a different flavor. You can also experiment with other herbs like thyme or lavender for a unique twist.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to 1 week. If decorated with sugar, store them in a cool, dry place to maintain the sparkle.