Apricot Jam Shortbread Cookies

Apricot Jam Shortbread Cookies


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These classic shortbread thumbprint cookies are the perfect addition to any party. Fill each light and airy cookie with tart and sweet apricot jam!

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Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

40 cookies


  • 2 sticks butter, softened
  • 2/3 C. sugar
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 2 C. all-purpose flour
  • Dash salt
  • Apricot jam for filling

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Preheat oven to 375 degrees. In a large bowl, use and electric mixer to cream together butter and sugar until pale and fluffy. Beat in yolks and vanilla. Mix in flour and salt until dough comes together; roll into balls and transfer to a baking sheet lined with parchment paper. Make an indentation with your thumb in the center of each cookie. Bake for 8 to 10 minutes until bottoms are golden, let cool, and fill indentation with apricot jam.

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