Description
These festive thumbprint cookies are buttery, crumbly, and bursting with flavor from rosemary and apricot jam. A sparkling sugar crust gives them a beautiful finish and a delightful crunch. Perfect for holidays or anytime you want a sweet, herby treat!
Ingredients
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2 sticks (1 cup) unsalted butter, at room temperature
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2/3 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1/2 teaspoon salt
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1 tablespoon fresh rosemary, finely chopped
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About 1/2 cup apricot preserves (or jam)
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1/2 cup turbinado sugar (for rolling)
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract until well combined.
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Add flour, salt, and chopped rosemary. Mix until a soft dough forms.
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Scoop dough by rounded teaspoons and roll into balls.
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Roll each ball in turbinado sugar to coat.
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Place cookies on prepared baking sheets about 1 inch apart.
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Press a thumbprint into the center of each ball.
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Fill each indentation with a small amount of apricot preserves.
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Bake for 12–15 minutes, or until the edges are lightly golden.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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You can substitute other jams like raspberry or fig if desired.
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Dried rosemary works in a pinch—use 1 teaspoon instead of 1 tablespoon.
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If the thumbprints puff during baking, gently press the centers again after they come out of the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg