These Apricot-Orange Thumbprint Cookies are full of rich citrus flavor. Pictured with Neapolitan Cheesecakes.
Apricot-Orange Thumbprint Cookies
- 2¼ cups all-purpose flour
- 1 tablespoon fresh orange zest
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup salted butter, softened
- ⅔ cup sugar
- 2 large egg yolks
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ½ cup apricot preserves
- Preheat oven to 350°.
- Line several baking sheets with parchment paper.
- In a medium bowl, combine flour, orange zest, baking powder, and salt, whisking well.
- In a large mixing bowl, combine butter and sugar, and beat at medium speed with a mixer until light and creamy. Add egg yolks, milk, and vanilla extract, beating to combine.
- Add flour mixture to butter mixture, beating until moist clumps form. Using hands, gather dough into a ball.
- Using a levered 2-teaspoon scoop, divide dough into 48 portions. Shape each portion into a ball. Place 1 inch apart on prepared baking sheets. Using a finger, press an indentation into center of each ball.
- Bake until golden brown, approximately 11 minutes. Transfer cookies to wire cooling racks, and let cool completely.
- Place ½ teaspoon apricot preserves in center of each cookie.
- Place cookies in an airtight container, separating layers with waxed paper, and refrigerate until needed.
Make-Ahead Tip: Cookies can be baked and frozen, unfilled, in an airtight container for up to 1 week. Let thaw completely before filling and serving.
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