Looking for a cookie that stands out not just in flavor but also in presentation? Sparkly Apricot Rosemary Thumbprint Cookies combine the sweet tang of apricot jam with the earthy aroma of rosemary, creating a delightful balance of sweet and savory. These glittering treats are perfect for holiday celebrations, tea parties, or as a unique gift.
Ingredients
- Cookie Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Flavor Boosters:
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon ground cinnamon
- Filling:
- 1/3 cup apricot jam
- Decoration:
- Edible glitter or sparkling sugar
Instructions
- Prepare the Dough:
In a large mixing bowl, beat the butter and sugar until light and creamy. Add the vegetable oil, egg yolk, and vanilla extract, mixing until smooth. - Incorporate Dry Ingredients:
In a separate bowl, whisk together the flour, salt, cinnamon, and chopped rosemary. Gradually add the dry ingredients to the wet mixture, stirring until just combined. - Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and enhances the flavors. - Shape and Create Indents:
Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to make an indentation in the center of each cookie. - Fill with Jam:
Spoon a small amount of apricot jam into each indentation, being careful not to overfill. - Add Sparkle:
Sprinkle edible glitter or sparkling sugar over the cookies for a festive touch. - Bake:
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
These cookies are best enjoyed within 3-4 days for maximum freshness. Store them in an airtight container at room temperature, separating layers with parchment paper to prevent sticking. For longer storage, freeze the cookies (unfilled or filled) in a freezer-safe container for up to a month.
FAQs
1. Can I use dried rosemary instead of fresh rosemary?
Yes, but use only half the amount (about 1/2 teaspoon) as dried rosemary is more concentrated in flavor.
2. Can I substitute the apricot jam with another flavor?
Absolutely! Feel free to use any jam or preserve of your choice, such as raspberry, peach, or strawberry.
3. How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps maintain their shape. Also, ensure your baking sheet isn’t warm when placing the dough.
4. Can I skip the edible glitter or sparkling sugar?
Yes, the cookies will still be delicious without it. However, the glitter adds a festive touch that makes these cookies extra special!
SPARKLY APRICOT ROSEMARY THUMBPRINT COOKIES
Sparkly Apricot Rosemary Thumbprint Cookies are delightful treats that combine the sweetness of apricot preserves with the subtle earthiness of fresh rosemary. These buttery cookies, adorned with a sparkling sugar finish, are perfect for holiday gatherings or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- For the Filling:
- 1/3 cup apricot preserves
- For Decoration:
- Colored sanding sugar (optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg yolks and vanilla extract; mix until well combined.
- Gradually add the all-purpose flour, salt, and finely chopped rosemary to the butter mixture. Mix until the dough comes together and is well incorporated.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the Cookies:
- Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a rounded teaspoon, press an indentation into the center of each dough ball to create a well for the filling.
- Add the Filling:
- Fill each indentation with a small amount of apricot preserves, approximately 1/2 teaspoon per cookie.
- Decorate (Optional):
- If desired, sprinkle colored sanding sugar over the filled cookies to add a festive sparkle.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Finish (Optional):
- Once the cookies are completely cooled, dust them lightly with powdered sugar for an elegant touch.
Notes
- Storage:Â Store the cookies in an airtight container at room temperature for up to 5 days.
- Variations:Â Feel free to experiment with different fruit preserves or jams, such as raspberry or strawberry, to suit your taste preferences.