Apricot Cream Thumbprints Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Steps:

• 1. In the bowl of an electric mixer, beat cream cheese and butter on medium high 3 minutes, until light and fluffy. Add sugar and beat 1 minute.
• 2. Gradually add flour, on low speed, and mix until combined. Cover and chill 2 hours.
• 3. Scoop 2 Tablespoons at a time and place on baking sheet lined with parchment paper. Press thumb in the middle and fill with 1 teaspoon preserves. Bake 10 minutes. Let set on baking sheet 10 minutes and remove to cooling rack.

Steps:

• Roll dough into 1-inch balls, then roll in finely chopped nuts, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
• Let cool completely. Spoon jam filling into thumbprints.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
• Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.

Steps:

• Preheat oven to 350°.
• Combine butter, sugar and cream cheese; mix until well blended.
• Blend in egg and lemon juice; mix well.
• Add flour and baking powder; mix well.
• Chill at least 3 hours.
• Shape into 1" balls.
• Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
• Fill indentation with 1 tsp (approximately) of apricot preserves.
• Bake for 15 minutes; remove from cookie sheet to cool.
• Dust with powdered sugar.

Steps:

• Cream together margarine and sugar. Add cream cheese and mix till smooth and fluffy. Beat in eggs one at a time and stir in lemon juice and zest.
• In a separate bowl, combine flour and baking powder and stir into cream cheese mixture till combined.
• Form into a disc, wrap in plastic wrap and chill overnight.
• Preheat oven to 350°. With a tablespoon or tablespoon-size scoop, form into balls and place 2-inches apart on cookie sheets lined with parchment.
• With handle of large wooden spoon dipped in flour, make an indentation in the center of each cookie.
• With the tip of a teaspoon, place a dollop of apricot preserves in the indentation.
• Bake for 12-15 minutes until JUST pale golden browned on bottoms and allow to cool on sheets for a few minutes before removing.
• Cool completely and sprinkle with confectioners' sugar.
• Note: My sister makes these and uses a simple confectioners' sugar glaze to drizzle over them instead of the sprinkling of sugar. Good both ways!