Buttery Apricot & Pineapple Thumbprint Cookies Recipe

Very basic pantry ingredients for this recipe. Now that we should stay home, why not make the best of it? Bake up these delicious Buttery Apricot & Pineapple Thumbprint Cookies for dessert, the kids will love them. Get them involved with filling them with the jam. Thank you for watching.
Please be safe, stay home.
#virtualkitchenwithlaura #thumbprintcookies

Items used in video;
Cookie scoop
Cookie Trays
almond extract
vanilla extract
Jams
pecans
parchment paper
Recipe;
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/3 cup raspberry, cherry or strawberry jam or any jam you like
1 cup finally chopped pecans

Directions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer or stand mixer until fluffy, about 5 minutes. Beat in the egg and vanilla and almond extract until just combined. Slowly beat in the dry ingredients. Don’t over mix. Scoop the dough into 1-inch balls with a cookie scoop or spoon and roll in pecans. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15-18 minutes. Turn cookie sheets halfway through baking. Cool cookies on the baking sheets.
Contact Info
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270

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Видео Buttery Apricot & Pineapple Thumbprint Cookies Recipe канала Virtual kitchen with Laura