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Apricot Pecan Thumbprint Cookies
Crispy on the outside and impossibly tender within, these classic apricot pecan thumbprint cookies offer the ultimate balance of flavors. You'll start with a simple, buttery dough that gets rolled in chopped pecans for a deeply roasted, nutty exterior. A generous dollop of apricot preserves baked right into the center adds a bright, fruity finish that cuts through the rich cookie base. They're a nostalgic favorite that looks stunning on a holiday dessert platter, but you don't need a special occasion to bake a batch. Grab a cup of tea and enjoy the sweet, tangy reward.
Ingredients
- ½ cup vegetable shortening
- ½ cup granulated sugar
- 1 large egg, separated
- 1 tsp. vanilla extract
- 1 cup all-purpose flour, sifted
- ½ tsp. kosher salt
- 1 cup chopped pecans
- ⅓ cup apricot preserves
Instructions
- 1Set the oven to 325°F and arrange the racks in the upper and lower thirds. Line two large baking sheets with parchment paper.
- 2Whip the vegetable shortening and granulated sugar together in a large bowl on high speed until pale and airy, about 3 to 4 minutes. Mix in the egg yolk and vanilla extract for 1 minute until incorporated. Turn the mixer down to low speed and slowly blend in the sifted all-purpose flour and kosher salt for another minute. Don't overmix here, or the cookies will turn out tough.
- 3Portion the dough and roll it into 20 individual balls, using about 1 tablespoon of dough for each.
- 4Put the chopped pecans in a shallow dish and whisk the egg white in a separate small bowl until frothy. Coat each dough ball first in the egg white, then roll it through the pecans. The egg white acts as a glue so the nuts stick perfectly. Space the coated balls 1.5 inches apart on the lined baking sheets.
- 5Bake the cookies for 5 minutes. Take the pans out of the oven and press a half-inch deep well into the top of each cookie using the back of a wooden spoon or a clean thimble.
- 6Spoon a generous 3/4 teaspoon of apricot preserves into the indentation of every cookie.
- 7Return the pans to the oven and bake for another 12 to 15 minutes until the cookies turn a light golden brown. Swap the pans between the top and bottom racks halfway through the cooking time to ensure even baking. Leave the cookies on the pans to rest for 5 minutes, then move them to wire cooling racks to cool entirely for about 15 minutes.
Notes
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: You can freeze the unbaked, nut-coated dough balls for up to 3 months. Thaw them overnight in the fridge before indenting, filling, and baking.
- Swap: If you aren't a fan of apricot, raspberry or blackberry preserves work beautifully in this recipe.
- Tip: Make sure your pecans are chopped fairly fine so they adhere well to the dough and don't fall off after baking.