Almond Apricot Thumbprints

Almond Apricot Thumbprints

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup smooth almond butter
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure almond extract
  • 1/3 cup granulated sugar, for rolling
  • 1/2 cup apricot jam

Directions

Preheat oven to 350 degrees.  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 extract 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. spoon 1/2 teaspoon of apricot jam into each indentation.

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