Apricot Thumbprint Cookie

What you'll need



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

Load More Reviews

Apricot Thumbprint Cookie

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.