Saturday, January 24, 2009

Caramel Apricot Thumbprints

If you're one who likes nuts, these cookies are worth the extra effort. Crunchy nuts... Fruit Preserves to appear "healthy"... Spoonful of Caramel to take back that claim!

½ C Brown Sugar
1 Cup Butter Flavored Crisco
3 Eggs, separated
2 Tbls. Water
1 ½ tsp. Vanilla
¼ tsp. Salt
2 cups Flour
1-2 Cups Chopped Pecans OR Walnuts
½ Cup Caramel Topping
½ Cup Apricot Preserves

1- beat Brown Sugar and Shortening at medium speed for 2 minutes or until fluffy.
2- add egg Yolks, water, vanilla, and salt. Beat until well combined
3- Add flour on low speed
4- Beat egg whites in a separate shallow bowl until foamy
5- Place the crushed nuts in another bowl
6- Roll dough into small balls, dip each in egg whites, then roll into the nuts, place on srayed cookie sheet.
7- Using a back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie
8- Bake 10 Minutes @ 350
9- Remove from oven…(it may be necessary to create the indentation again)
10- Place about ½ tsp. caramel topping into the indentation of each cookie., then place ½ tsp of apricot preserves on top of the caramel
11- Bake an additional 5-6 minutes (until light brown)
12- Remove from over, let cookies cool on baking sheet for several minutes, then remove to cooling rack.


  1. Wow those look good. Now I know what to do with all that apricot jam in my freezer. Thanks Sarah!

  2. Nate said, "Anything with caramel and apricots has got to be good!" Then he saw that they have nuts...
    Do you think they would turn out if I left the nuts out?

  3. I think it's worth a try w/o nuts. Matt had the exact reaction...which left me eating nearly the entire batch before sending them out to neighbors... I think the cookies would turn out to be like a butter cookie under the yummy apricot goo if you opted no nuts!!