Apricot Thumbprints

By MissHeather

Ingredients

• 3/4 C unsalted butter, softened
• 1/2 C sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 C flour
• 2/3 C apricot preserves or other favourite preserves or jelly

Details

Servings 5

Preparation

Step 1

Preheat oven to 400F. In a large bowl with electric mixer beat butter until creamy. Add sugar and beat until light and fluffy. Gradually beat in eggs, vanilla, cinnamon and salt. Stir in flour until soft dough forms.

Spoon dough into a large pastry bag fitted with a plain 1/2 inch tip. Pipe 1 1/2 inch rounds, 1 inch apart, on 2 large ungreased baking sheets. Press lightly floured thumb into center of each round, making a deep inpression.

Bake cookies until golden, 7 to 10 minutes. Remove baking sheets to wire racks to cool slightly. Then remove cookies to wire racks to cool completely.

In a small saucepan over low heat, heat preserves until just beginning to bubble. Using a small tsp spoon a little into each indetation while cookies are still warm. Allow to set and cool completely. Store in airtight container.