Apricot and Raspberry Thumbprint Cookies
- Yield 3 dozens
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup powdered sugar, plus 2 teaspoons for dusting
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons apricot preserves
- 3 tablespoons seedless red raspberry preserves
- Place butter, 3/4 cup powdered sugar, egg and vanilla in a large bowl and beat until smooth and creamy, about 3 minutes. Scrape down sides of the bowl. With mixer on low, add flour and salt; beat well and scrape again.
- Divide dough in half; shape each into a disk, and wrap separately in plastic. Chill until firm, about 1 hour.
- Preheat oven to 375F. Line 2 cookie sheets with parchment paper.
- Using a small (2-teaspoon size) cookie scoop, form balls of dough and place 2 inches apart on prepared cookie sheets. Using your thumb, gently press center of each dough ball. Bake until edges are lightly browned, 10 to 12 minutes, rotating cookie sheets on oven racks halfway through baking time. Let cool on cookie sheets 3 minutes. Transfer to wire racks and let cool completely.
- Fill centers of half the cookies with 1/2 teaspoon of apricot preserves. Fill remaining cookies with raspberry preserves. Dust with remaining 2 teaspoons powdered sugar. Store in an airtight container up to 3 days or freeze up to 3 months.
Reprinted with permission from Cookies for Kids’ Cancer All the Good Cookies cookbook.