Name: Almond & Apricot Thumbprint Cookies
Yield: Makes 12
Ingredients: icing sugar, to decorate (optional); 200 g butter, softened; 1 egg yolk; 100 g caster sugar; 60 g apricot jam; 50 g ground almonds; 225 g plain flour

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

I love that baking is so tactile. I am not very good at art, pottery or sculpture, so I get my creative outlet from cooking. This recipe is a ‘must do’ with the kiddies – there will be mess and jam will end up in everyone’s hair, but it will be a fun session with an incredibly tasty result.

Ingredients

200 g butter, softened
100 g caster sugar
1 egg yol

Method

Line two baking sheets with baking parchment. Put the butter and sugar together in a bowl and beat it really well until it becomes lighter and fluffier. I like to use my stand mixer fitted with a paddle attachment for this, but a hand-held electric whisk also works, as does a wooden spoon with a bit of elbow grease.

Add the egg yolk, flour and the ground almonds to the butter and sugar