We’re in the middle of apricot season and it’s fun to get creative with this popular fruit! Apricots are a stone fruit, packed with rich flavor and vitamins and minerals, which makes them quite healthy. I made two recipes with apricots. One, a healthy salad recipe and the other not-so-healthy-treat-yourself recipe. How does a Thumbprint Apricot Preserve Butter Cookie sound? Yup! Cuzz you deserve it!
You can add any preserve to this cookie but Melissa’s Produce graciously supplied apricots to experiment with so apricots it is! I made my own preserves which is quite easy to do!
I made the preserves first:
1/2 pound of chopped fresh apricots
1/2 cups sugar
1/2 tablespoon fresh lemon juice
In a medium saucepan, bring all ingredients to boil, lower the heat then simmer until you achieve jam consistency.
Make the cookies!
6 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
Preheat the oven to 350°. I used a stand mixer. Cream butter and sugar. Mix in egg, oil, and vanilla.
In a separate bowl, whisk together flour, cornstarch, baking powder and salt then gradually beat into the creamy mixture.
I shaped the dough into 1-inch balls. Placed them on a greased baking sheets. Press your thumb into the center of the cookie to great an indentation or a “well”. Or, use the back of a spoon. I used a small measuring spoon to create my indentation.
Bake about 8 minutes until the edges are a nice light brown. My oven temperature seems a little off so I’d check your cookies in 8 minutes.
Remove your buttery cookies and place on wire racks to cool. Fill with your cooled apricot preserves. YUMMY!
Looking for other apricot recipes? Check out this yummy dessert from Dangerous Cupcakes.
Here’s a recipe for a delicious salad.