Apricot Thumbprint Cookies Recipe (video)

Sorry for missing last week! Time just got away from us and there was too much happening all at once, so we didn't get a chance to film and get a video made. But we're back! This time with some delicious thumbprint cookies. We used some of our homemade apricot jam for these, but there are lots of options. You could use strawberry or raspberry jam, whatever you like, really. Rolling them in the almond flour and sugar gives them a delightful texture, as well.

You do want to keep these to about the size indicated. Too much bigger, and they will be undercooked in the middle. We also recommend that you make the hole in the cookie immediately after rolling in the almond flour, because if they sit around with the almond flour/sugar mixture on the outside, they dry out pretty quickly, and are more likely to crack. They are very easy to freeze, but again, we recommend freezing them after you've made the hole, so they're ready to go when you want them! Just fill them up and bake them. A little longer baking time if you're baking from frozen, of course.

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