Nutty Thumbprint Cookies w Apricot Jam

When I first came across the words ‘ thumbprint cookies ‘, it piqued my interest and then I went on a Google hunt for any post that mentioned these two words…..thumbprint and cookies. If you have visited my site earlier, you will know that I am a huge fan of cookies. I love to make ’em and eat ’em. One day, I read a sort of different version of this recipe and noted it down. Many days passed, I never turned the page of my recipe book and forgot about this.

For everything there is a time. And, that time came much later. It was a fine day and I felt like making cookies. As luck would have it, I remembered about this one and hunted it down through the pages. Post lunch, I did the prep and had them all ready by teatime. Needless to say, they were so yummy and good.


Butter – 100 gms, unsalted, softened
Sugar – 100 gms, powdered
Maida – 160 gms.
Egg – 1 small
Vanilla essence – ½ tsp.
Baking powder – ¼ tsp.
Salt – ¼ tsp.
Apricot jam – 30 gms. approx..
Cashewnuts – 1/3 cup, finely chopped


  1. Pre-heat the oven to 180°C. Line the baking trays with parchment paper and keep aside.
  2. Beat together the softened butter, sugar and vanilla essence until pale and fluffy.
  3. Now add in the beaten egg and mix until well combined.
  4. Now add in the maida, baking powder and salt. Mix well till a soft dough is formed.
  5. Roll the dough into small balls and gently make a little round shape. Press it down into the cashew bits and place on the baking sheet. Press it down a little and make a sort of a dent in the centre of each.
  6. Now add in about a ½ tsp. of jam into each hollow in the centre.
  7. Bake for around 10 to 12 mins. till the edges start turning a light shade of brown. Cool on a wire rack and store in air tight container.

Similar to the thumbprint cookies are the Butter Cookies with Raspberry Jam Centres. These too are to be tried and enjoyed.

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