Apricot Thumbprint Cookie

What you'll need

Directions

WORKING METHOD

In the bowl of a stand mixer fitted with the paddle attachment, mix together 100% creme cake base, 25% softened unsalted butter, 1.25% vanilla extract, 2.81% whole eggs, and 2.81% whole milk.  Mix until well combined and mixture looks like cookie dough.  Using a #40 purple scoop, deposit dough onto parchment lined sheet trays.  Place in cooler and let chill completely; overnight is preferred. 

The next day, round each dough ball and roll in sanding sugar.  Using a teaspoon measuring spoon, make a bowl-shaped divot on the top of the cookies.  Fill with 0.25 oz. filling.  Bake at 350ºF until golden brown.  Let cool completely.   Depan, and drizzle with white flat icing.

Additional Info

* Please reach out to Dawn Sales Representative for item number.

Apricot Cookie, Vanilla, Fruit, Fruit Spread, Apricot Filling, Summer

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Apricot Thumbprint Cookie

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