Apricot Shortbread Thumbprints
Flakey, tender shortbread filled with a fruity, seasonal apricot jam. These thumbprints are incredibly quick and easy to make and are a perfect spring or summer treat!
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Why this recipe works
First, the shortbread. This is one of my most beloved recipes, used as a cookie on its own or the base for several thumbprint cookies. While not everyone loves shortbread, my friends and family seem to all love mine!
My secret is powdered sugar. It is a very fine texture, meaning you’ll get a smooth, fluffy dough without any large sugar crystals. And while some recipes call for beating granulated sugar until nearly dissolved, I’ve found that to be 1. often impossible and 2. too much air in the dough for the delicate, crumbly cookie we want.
Additionally, confectioner’s sugar has a small bit of cornstarch. Cornstarch is that secret rising agent that gives just a slight poof. It keeps these cookies from being dense yet isn’t powerful enough (like baking powder/soda) to make them rise like a chocolate chip cookie. It creates that perfect in-between rise.
As well, European style butter is a game changer. It has far less water and is a MUCH creamier butter, making softer, more tender cookies. I get Kerrygold from Costco (in fact, it keeps going on sale and now we have at least 18 pounds in our fridge for all my summer baking…). But any European style butter will do. I often use salted butter, meaning I only add a pinch of salt. This is because I know Kerrygold and know how salty it will make my dessert. If you’re using a different brand or are unsure, try to use unsalted so you can better control the salt.
Finally, the apricot jam. It has just enough sugar to offset the tartness of the apricots, but still has that vibrant, summery flavor. It’s super simple to make and just requires some stirring. In the end, you get this delicious, not too sweet, summery cookie!
Key ingredients
Butter. As mentioned above, always use European style butter in shortbread. It’s creamier and has less water.
Confectioner’s sugar. This is the secret to the tender texture and perfect sweetness of these cookies.
Vanilla extract. Use pure vanilla extract, not imitation.
Salt. Only use a pinch or so if using salted butter.
Flour. Optionally, you can sift this before using, making the cookies even more tender and delicate.
Apricot jam. I used homemade, because I had some apricots from the farmers market. But store bought is fine, too.
How to make apricot shortbread thumbprints
1. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.
2. Add vanilla and salt. Reduce salt to a pinch if you used salted butter. Be sure it’s very smooth so that the flour can be mixed in minimally.
3. Stir in flour. Technically, you could sift and whisk the salt and flour, but that requires an extra bowl, and I just don’t have the patience for more dishes. So, I add the salt to the butter most of the time.
4. Roll into thumbprints. You’ll roll it into a ball, flatten that ball a bit, then press your thumb (or a 1/2 to 1 teaspoon measuring spoon) into the center to make room for the jam.
5. Spoon jam into the middle. I often freeze the dough before adding the jam, especially in hot weather.
6. Bake until matte and slightly golden. You want the very edges to just begin to turn golden—that means they’re done!
Enjoy!
Tips and FAQ’s for this recipe
Can I use a different jam?
Yes! I also LOVE these with raspberry jam or strawberry jam. And a fun twist would be razzleberry compote! But you are welcome to use any homemade or store-bought jam, compote, preserve, or marmalade that you like with lemon.
Is store-bought jam okay?
Yes! I love my homemade jam, but honestly, sometimes you just need a quick dessert. You can use any store bought jam you’d like, but just be aware those will likely be sweeter than my homemade version.
Do I have to use European butter?
Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!
What if I don’t have powdered sugar?
You can technically make your own, but I can’t vouch for its efficacy in cookies (it works well in buttercream). Simply place 1 cup granulated sugar and 1 tablespoon cornstarch in a blender and mix until fine—the texture of powdered/confectioner’s/icing sugar. You can of course increase the amount, but this will give you more than you need already.
Do NOT over mix!
These will become tough and lose their flaky tenderness if you mix them too much. Be careful to stir just until the dough comes together then stop. If you find any unmixed flour, you can pat that into the rest of the dough when you roll it out.
Can I make these ahead of time?
Yes! You can make the dough and refrigerate it (well sealed) for up to three days. If you need to make them further ahead, you can freeze the pre-shaped dough then fill and bake them straight from the freezer. Fully cooked cookies can be made 1-2 days ahead, but tightly sealing them actually causes them to become overly moist and lose their flakey crunch, so just cover the pan with foil OR cut and freeze, wrapping individually. They will last 1-2 months in the freezer.
Apricot Shortbread Thumbprints
- prep time: 35-40 minutes (includes making the jam)
- chill time: 10-20 minutes
- bake time: 10-12 minutes
- total time: 1 hour, 12 minutes
servings: 18-24
Ingredients:
- 2 cups (272g) flour, spooned and leveled then sifted
- ¼ teaspoon (2g) finely ground sea salt
- 1 cup (227g) unsalted butter, softened
- ⅔ cup (87g) powdered sugar(to taste)
- 1 teaspoon (4g) vanilla extract
- one batch apricot jam (or a jar of store bought)
Instructions:
- Preheat oven to 350. Line two cookie sheets with silicone mats or parchment.
- If using homemade apricot jam, make that ahead and let it cool to room temperature (or make 1-2 weeks in advance and keep refrigerated).
- Make your shortbread by whisking the flour and salt together. Be sure your flour was spooned and leveled into the measuring cup then sifted. Set aside.
- Beat the butter on high until smooth. Add powdered sugar and beat on low then increase to high until very smooth, about 1 minute. Add vanilla and beat until smooth.
- Add flour and beat on low just until combined.
- Roll about 1 ½ to 2 tablespoons of dough (about the size of a gumball) into a ball. Place on the mat and press down gently with two fingers, until about 1 to 1 ½ inches in diameter. Use a rounded ½ teaspoon measure (or your thumb) to create a round dip in the middle of the cookie. Don’t press all the way to the pan, as you want a bit of dough on the bottom to hold the jam.
- Freeze the dough for 10 minutes or refrigerate for 20 minutes. You can chill them longer, but be sure to cover them so they don’t absorb any smells from your fridge (which happens in even the cleanest of fridges!).
- Fill chilled dough will a small spoonful of jam. Don’t overfill or it will seep over the edges during baking.
- Bake for 10-12 minutes, until the cookies are matte in appearance and a few edges begin to turn lightly golden (not dark). Let cool on the pan 5-10 minutes then remove to a cooling rack until cooled completely.
Enjoy! Cover leftovers tightly and keep at room temperature for 3-5 days.