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Sparkly Apricot Rosemary Thumbprint Cookies

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These Sparkly Apricot Rosemary Thumbprint Cookies are a delightful mix of sweet and savory. Buttery cookies are infused with fragrant rosemary and filled with tangy apricot jam, then rolled in sparkling sugar for a festive touch. Perfect for holiday baking or any special occasion!

Ingredients

Scale

For the cookies:

  • 2 cups (250 g) all-purpose flour
  • 1/4 tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp finely chopped fresh rosemary

For the filling and coating:

  • 1/2 cup (120 g) apricot jam
  • 1 tbsp water
  • 1/2 cup (100 g) sparkling or granulated sugar (for rolling)

Instructions

1. Prepare the dough:

  • In a medium bowl, whisk together the flour and salt. Set aside.
  • In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
  • Beat in the egg yolk, vanilla extract, and rosemary until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

2. Chill the dough:

  • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven:

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

4. Shape the cookies:

  • Roll the dough into 1-inch balls. Roll each ball in sparkling sugar, then place on the prepared baking sheet, spacing them about 2 inches apart.
  • Use your thumb or the back of a teaspoon to press an indentation into the center of each ball.

5. Add the filling:

  • In a small bowl, mix the apricot jam with water to loosen it slightly. Spoon about 1/2 teaspoon of jam into each indentation.

6. Bake the cookies:

  • Bake 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 to a wire rack to cool completely.

7. Serve and enjoy:

  • These cookies are perfect for gifting or serving at holiday parties.

Notes

  • Substitute apricot jam with your favorite flavor, such as raspberry or orange marmalade.
  • For a stronger rosemary flavor, increase the chopped rosemary to 1 1/2 teaspoons.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Find it online: https://ukfinda.com/sparkly-apricot-rosemary-thumbprint-cookies/