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Chocolate Apricot Thumbprint Cookies

Chocolate Apricot Thumbprints

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!

When pulling together your cookie tray for the holidays, be sure to include a nice variety of flavors. I plan to combine these cookies with Gingersnap Cookies, Copycat Lofthouse Cookies with orange frosting and fall sprinkles and Incredible Jack Jack cookies. What cookies would you pair with them to serve to your family and friends?

Chocolate Apricot Thumbprint Cookies Recipe

Chocolate Apricot Thumbprints

Chocolate Apricot Thumbprint Cookies

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 17 minutes
Additional Time: 30 minutes
Total Time: 1 hour 7 minutes

Pecan coated cookies with apricot preserves drizzled with chocolate. Perfect for any cookie tray!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Chocolate Apricot Thumbprints
Chocolate Apricot Thumbprints

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1 Comment

  1. wendyklik says:

    Thumbprints are always fun to make. Love the apricot filling.

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