Apricot-Rosemary Thumbprint Cookies


It may only be October, but it’s definitely NOT too early to start thinking about Christmas cookies. In fact, in my house, it’s apparently not too early to think about anything Christmas-related, especially presents. All of my kids have already made their Christmas lists, all of which basically read like Target ads. My middle son actually wrote “all items sold at Target” in large font at the top of his list. Got it, thanks, buddy.

As for me, though I thoroughly enjoy all things fall, I’m also excited about Christmastime. One of my favorite things to look forward to is our annual white elephant Christmas party, celebrating its 15th year this year! I love putting together a vibrant, eclectic menu to serve our guests, and I’d like to think it’s partly the food (and not just the terrible sci-fi DVDs, clown paintings, and poo-scented candles) that keeps people coming back year after year.

Probably my favorite portion of the menu to plan is the dessert spread–for which I believe these Apricot-Rosemary Thumbprint Cookies are a strong contender. I usually like to plan a mix of bars, candies, cookies, possibly a pie or trifle, and at least one show-stopping cheesecake for the event. Past favorite cookies have included mint chocolate candy cane cookies and pumpkin chocolate chip. But the unique hint of savoriness is where I think these apricot-rosemary thumbprints really shine, either on their own or as part of my larger holiday cookie combo.

These don’t take many ingredients, but fresh rosemary is essential. (I’m fortunate enough to have some in my garden, but if you don’t, you can always freeze it if you end up with too much from another recipe!) Also, as you’re making these, you may think, “Holy saturated fat, that’s a lot of butter for such a small batch.” And you’re right. But these come out sooooo perfectly rich and fluffy, I’d say they’re worth the hefty dose of butter. Combine that richness with the earthiness of the rosemary and the fruity sweetness of the apricot jam and you’ve got a Christmas cookie that will disappear fast.

Got a party coming up this holiday season? I’d love to hear if you try these thumbprints!


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Apricot-Rosemary Thumbprint Cookies
Sweet and savory, these buttery thumbprints disappear fast!
Prep Time 15 minutes
Cook Time 14 minutes
Passive Time 1 hour
Servings
16 cookies
Prep Time 15 minutes
Cook Time 14 minutes
Passive Time 1 hour
Servings
16 cookies
Instructions
  1. In a small bowl stir together flour, cornstarch, rosemary, and salt. Set aside.
  2. In a large bowl, beat butter with a hand mixer for 30 seconds or until fluffy. Add the powdered sugar and almond extract and beat again.
  3. Beat in as much of the flower mixture into the butter mixture as you can with the mixer. Work the rest in with a wooden spoon.
  4. Collect the dough into a disc and wrap in plastic wrap. Refrigerate one hour.
  5. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Remove dough from fridge and form into about 16 balls, placing them 2 inches apart on the baking sheet. Press a divot into each cookie with your thumb or a spoon and fill in with a little apricot jam.
  6. Bake about 14 minutes. Cool, then sprinkle with additional powdered sugar.
Recipe Notes
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Coconut Almond Muffins

The Monday after spring break has its ups and downs. In my case, having stayed home with my kids for the better part of ten days, I’d be lying if I said I weren’t a little grateful to have them headed back to school this morning. Like, if I hear one more “He hit me and I did NOTHING!” I might need to pack up and move to Aruba. On the other hand, I do treasure the concentrated time home with them doing fun activities like park play dates, library visits, and living room picnics.

And after almost a whole week or waking up without an alarm, it was a little hard to get out of bed this morning.

That’s partly why I made these Coconut Almond Muffins yesterday–to trick myself into the motivation needed to get up and go about regularly scheduled life. With the hearty texture of ground almonds and tropical sweetness of coconut, they’re a tasty treat that’s worth hauling myself into the kitchen for.

What I didn’t anticipate, though, was that my ten-year-old son (who took a sudden interest in cooking over spring break) would make me coffee, pour me a glass of water, and plate me two of these muffins–complete on a tray for breakfast in bed! Since our spring break was somewhat derailed by the bickering so common to school-aged kids, we’d had a long talk last night about service and kindness. Something must have sunk in.

I guess the only problem is that I didn’t actually have to get out of bed to eat them!

 


Print Recipe
Coconut Almond Muffins
A classic combination of coconut and almond flavors these lovely muffins!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and grease 12 muffin cups.
  2. In a large bowl, combine all purpose flour, whole wheat flour, sugar, baking powder, and salt. Make a well in the center and add melted butter, almond milk, almond extract, vanilla extract, and eggs. Stir until just combined.
  3. Coarsely grind the almonds: pulse almonds in a small food processor or zap a few times with an immersion blender until broken into small pieces. Mix almonds and coconut into batter.
  4. Divide batter between 12 muffin cups and bake in preheated oven 14-18 minutes. Let cool and store in an airtight container.
Recipe Notes

Adapted from Bake or Break.

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