Description
Sparkly Apricot Rosemary Thumbprint Cookies are delightful treats that combine buttery shortbread, fragrant rosemary, and sweet apricot preserves, all topped with a festive sparkle.
Ingredients
Units
Scale
- For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons milk
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/4 cup apricot preserves
- Colored sanding sugar (optional)
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- Make the Dough:
- In a mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy.
- Gradually sift in the all-purpose flour, mixing until combined.
- Add milk one tablespoon at a time, stirring until a soft dough forms.
- Fold in the finely chopped rosemary until evenly distributed throughout the dough.
- Shape the Cookies:
- Scoop out tablespoon-sized portions of dough and roll them into smooth balls.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
- Fill and Decorate:
- Spoon a small amount of apricot preserves into each indentation.
- If desired, sprinkle colored sanding sugar over the tops of the cookies for a festive touch.
- Bake:
- Bake in the preheated oven for 15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Variations: Feel free to experiment with different fruit preserves or jams, such as raspberry or strawberry, to suit your taste preferences.