Welcome back to Cookie Monday! Enjoy this week’s installment!
Some things just work well together: peanut butter and chocolate, swim meets and parkas, long runs and foam rolling, naan and curry, pedicures and sandals—the list goes on and on. Until recently, though, I had no idea how perfectly paired apricots and pistachios were. When apricots are cooked until reduced and rich with flavor, they contrast with the complex and earthy flavors of roasted pistachios.
Buttery cookies studded with pistachios and filled with dollops of homemade apricot jam are the perfect and elegant desserts to end a meal. Thumbprint cookies always remind me of a British afternoon tea—they’re delicate and bite-sized, so eating more than one is recommended and even encouraged. The cookies are lightly sweetened (they’re filled with jam, after all), and they have a flaky texture reminiscent of shortbread.
Don’t wait to make these cookies—they’re too good to pass up. Enjoy!
Apricot Pistachio Thumbprints
Makes about 4 dozen cookies
2 cups chopped fresh apricots (about 1 dozen pitted apricots)
¼ cup granulated sugar
2 sticks unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ roasted, unsalted pistachios, chopped finely
- For the filling: combine the apricots and sugar in a small saucepan or skillet over medium heat. Bring mixture to a boil, then reduce heat to low and simmer for 15-17 minutes, stirring occasionally, until apricots have broken down and the mixture is thick. Set aside to cool while you prepare the dough.
- Preheat the oven to 350F and line 2 baking sheets with parchment paper.
- For the dough: In a medium bowl, whisk together the flour, baking powder, salt, and pistachios and set aside. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and cream them together on medium speed until light and fluffy, about 3 minutes. Add the vanilla and the egg and mix until thoroughly combined, about 30 seconds. With the mixer on low, add the flour mixture and mix until just combined.
- Taking 1 tablespoon of dough at a time, roll the dough into balls and place 1 ½ inches apart on the prepared baking sheets. Using your thumb or pointer finger, press an indentation in the cookie. Fill the indentations with apricot jam. Bake the cookies for 10-12 minutes until just barely golden. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Note: If you happen to have some apricot jam remaining, put it to good use—it’s fantastic swirled into yogurt, or spread on buttered toast. On the flip side, if making your own jam makes you want to pull out your hair, feel free to use your favorite store-bought brand of apricot jam or preserves.