Thumb-pressed Shortbread Cookie with Apricot Preserve

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I do not make cookies for the family unless I have nothing much to do around the house or some festivals or celebrations then I will make some to serve my family and friends for your grandkids. Cookie making is not my love but I can tell that I have a touch of gift in that too besides savory dishes. This one is pretty good.



Makes 100 plus pieces


6 cups All-purpose flour

3 cups salted butter

2 cups organic sugar

1½ teaspoons pure vanilla extract

1½ cups apricot preserve



Place the salted butter and sugar in a stand mixer bowl and cream until light. Add in the vanilla extract. Add gradually in the all-purpose flour into the butter mixture. Beat until mix.

Remove the bowl from the stand mixer, cover and chill in the refrigerator for about an hour.

Preheat the oven to 350°F. Prepare a ungreased cookie pan/sheet.

Remove from the refrigerator, with a one inch ice-cream scoop and drop each onto the cookie pan/sheet, place an inch apart from each scoop. Use your thumb and press to form a indent in the middle of the dough or using the edge of the end of a soup spoon. Drop some apricot preserve in the dented hole. Repeat the same method until all the dough and preserve are all use up.

Transfer to the preheated oven and bake for 12-16 minutes. Do not over brown the cookies. Remove from oven and let it stands in the pan/sheet for a couple of minutes and then transfer to the wire racks to cool.


This entry was posted in Chindian Recipes, Chinese New Year Recipe, Desserts and Pastries, Holiday Recipes, Snacks and Fingerfood, Vegetarian, Western and tagged , , , , , , , . Bookmark the permalink.

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