Almond Apricot Thumbprint Cookies

by Todd Leonard CEC on May 15, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 5/5


These thumbprint cookies are delicious and unique, thanks to the addition of our freeze dried apricots.

Serves: 22

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
20 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 3/4 c. butter, softened
  • 1/2 c. Cane Sugar
  • 1 tbsp. Whole Egg Powder + 2 T water
  • 1/2 tsp. almond extract
  • 1 3/4 c. White Flour (All Purpose Unbleached Flour)
  • 1 c. THRIVE Apricot - Freeze DriedTHRIVE Apricot - Freeze Dried
  • 3/4 c. water
  • 1/4 c. Cane Sugar

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  1. Preheat oven to 375 degrees. Prepare apricot preserves by simmering apricots and water in a saucepan over medium-high heat. Simmer for 5 minutes, stirring frequently. Add 1/4 c. sugar and continue to simmer for another 5 minutes. Remove from heat once syrupy and set aside.
  2. In a medium bowl, cream together the butter, 1/2 c. sugar, egg powder, and almond extract. Mix in flour slowly until a soft dough forms.
  3. Roll dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Use your finger to make a well in the center of each cookie. Fill each well with 1/2 tsp. apricot preserves.
  4. Bake for 8–10 minutes until cookies are golden brown on the bottom. Remove from cookie sheet to cool on wire racks. Dust with powdered sugar if desired.

May use store-bought apricot preserves or jam.