Chocolate Apricot Thumbprint Cookies are pecan coated cookies with apricot preserves drizzled with chocolate. Perfect for any cookie tray!
These cookies take a little time, but they are worth the wait. I found this to be a unique flavor combination that you just don’t see all the time on the cookie tray, and I really liked that it stood out. Also, the flavors are fantastic together. Be sure to include enough apricot jam so that it isn’t overpowered by the chocolate (or go light on the chocolate as an option!). The flavors of pecans, apricot and chocolate together were yummy. And these cookies were light, soft and flaky. Yum!
The time comes into play in that the dough needs to be chilled for 30 minutes before forming your cookie balls and rolling in the egg whites and pecans. This is where you will also add the apricot jam. After baking, you will need to wait for your cookies to be cooled completely before drizzling with chocolate. It is worth the wait, I definitely recommend giving these a try!
Chocolate Apricot Thumbprint Cookies Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg, separated
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 cups finely chopped pecans, divided
- 1/2 cup apricot preserves
- 1/4 cup semisweet chocolate morsels, melted
- In an electric mixer, beat butter until smooth and creamy. Add the sugar and beat until fully combined and fluffy. Add egg yolk and vanilla and beat well.
- Combine four and salt and and add to the butter mixture. Beat until combined. Add 1 cup of chopped pecans and mix until fully incorporated. Cover and chill the dough for at least 30 minutes.
- When ready to bake, preheat the oven to 350 degrees. Lightly beat the egg white and set aside. Put the remaining 1 cups chopped pecans in a small bowl and set aside. Shape the dough into one inch balls. Dip each cookie into the egg white and then into the chopped pecans. Place on a cookie sheet with at least one inch separating the cookies. Press a small spoon or thumb gently into the center for a well to hold the preserves. Fill each indent with apricot preserves.
- Bake 17 to 18 minutes or until lightly browned. Cool for one minute and them move off the cookie sheet and onto a cooling rack. Let cookies cool completely.
- Melt chocolate chips and then drizzly over the cooled cookies using a spoon.
Recipe from Southern Living Christmas Gifts from the Kitchen cookbook.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 61mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Pin for later!
Today’s #Choctoberfest Recipes
#Choctoberfest 2020 GiveawayOne lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here: a Rafflecopter giveaway The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.
Sign up for the best recipes and menus!
By clicking subscribe, you agree to share your email address with the site owner and Mailchimp to receive marketing, updates, and other emails from the site owner. Use the unsubscribe link in those emails to opt out at any time.
This post may contain affiliate links, which means I receive a small commission from sales made through those links. Thank you for supporting this blog at no additional cost to you. Please see my full disclosure policy for details.