Chocolate-Apricot Thumbprint Cookies

Pockets of apricot preserves fill these pecan-coated cookies. A chocolate drizzle dresses them up, but they're just as tempting unadorned.

Yield: 3 dozen
Recipe from Oxmoor House

More From Oxmoor House


  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups finely chopped pecans, divided
  • 1/2 cup apricot preserves
  • 1/2 cup semisweet chocolate morsels, melted


  1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating until fluffy. Add egg yolk and vanilla; beat well.
  2. Combine flour and salt; add to butter mixture, beating well. Stir in 1 cup pecans. Cover and chill dough at least 30 minutes.
  3. Lightly beat egg white. Shape dough into 1" balls; dip each ball in egg white, and roll in remaining 1 cup pecans. Place balls 1" apart on greased cookie sheets. Press thumb gently into center of each ball, leaving an indention; fill with preserves.
  4. Bake at 350° for 17 to 18 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Drizzle melted chocolate over cooled cookies, using a fork or spoon.
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