It does not need to be a holiday to enjoy these classic, colorful cookies! Let the kids help you make a batch of buttery, crisp shortbread and fill them with sparkly apricot and raspberry preserves. These cookies are just as beautiful as they are delicious! Smart Recipes, American Recipes, Other Recipes, Recipes Other American Fruity Thumbprint Cookies Fruity Thumbprint Cookies Recipe | CHEFBear.net PT35M Serves 12 6 Tablespoons Butter 1/2 Cup Granulated Sugar 1 Large Egg 2 Tablespoons Vegetable Oil 1 Teaspoon Pure Vanilla Extract 1/4 Teaspoon Butter Flavoring 1 1/2 Cups All-Purpose Flour 1/4 Cup Cornstarch 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 3 Tablespoons Apricot Preserves 3 Tablespoons Raspberry Preserves Preheat oven to 350 degrees. Line 2 sheet pans with Silpats or parchment paper and set aside. In a stand mixer, cream butter and sugar until light & fluffy. Add egg, oil, vanilla and butter flavoring and beat until combined. In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually beat flour mixture into creamed mixture. Roll dough into 1-inch balls and arrange 2 inches apart on prepared sheet pans. With the end of a wooden spoon handle, press a deep indentation in center of each cookie. Bake until edges are light brown, 8-10 minutes. Transfer cookies to wire racks to cool. When cookies have cooled, fill half with apricot preserves and the other half with raspberry preserves.

Fruity Thumbprint Cookies

Fruity Thumbprint Cookies Recipe


It does not need to be a holiday to enjoy these classic, colorful cookies! Let the kids help you make a batch of buttery, crisp shortbread and fill them with sparkly apricot and raspberry preserves. These cookies are just as beautiful as they are delicious!

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Recipe Information

Flavor Profile

American

Protein

Other

Category

Desserts

Serves

12

Total Time

35 Minutes

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Ingredients

      • 6 Tablespoons Butter (Softened)
      • 1/2 Cup Granulated Sugar
      • 1 Large Egg
      • 2 Tablespoons Vegetable Oil
      • 1 Teaspoon Pure Vanilla Extract
      • 1/4 Teaspoon Butter Flavoring
      • 1 1/2 Cups All-Purpose Flour
      • 1/4 Cup Cornstarch
      • 1 Teaspoon Baking Powder
      • 1/4 Teaspoon Salt
      • 3 Tablespoons Apricot Preserves
      • 3 Tablespoons Raspberry Preserves

Directions

  1. Preheat oven to 350 degrees. Line 2 sheet pans with Silpats or parchment paper and set aside.
  2. In a stand mixer, cream butter and sugar until light & fluffy. Add egg, oil, vanilla and butter flavoring and beat until combined.
  3. In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually beat flour mixture into creamed mixture.
  4. Roll dough into 1-inch balls and arrange 2 inches apart on prepared sheet pans. With the end of a wooden spoon handle, press a deep indentation in center of each cookie. Bake until edges are light brown, 8-10 minutes. Transfer cookies to wire racks to cool.
  5. When cookies have cooled, fill half with apricot preserves and the other half with raspberry preserves.



Nutrition & Cost Facts

Calories

202 kcal

Carbs

29 g

Fat

8 g

Protein

2 g

Cost Per Serving

$0.28

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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