Apricot Thumbprint Cookie

What you'll need



In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk.  Mix until well combined and mixture looks like cookie dough.  Using a #40 purple scoop, scoop out dough onto parchment lined sheet trays.  Place in cooler and let chill completely; overnight is preferred. 

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