Apricot Thumbprints

Name: Apricot Thumbprints
Ingredients: 2 tablespoons butter, softened; 1/2 cup packed brown sugar; 1 egg; 1 teaspoon vanilla extract; 2 cups; 1 egg white, lightly beaten; 3/4 cup finely chopped cashews; 1/3 cup apricot preserves

8 ingredients

4 steps

Ingredients

2 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups
1 egg white, lightly beaten
3/4 cup finely chopped cashews
1/3 cup apricot preserves

Directions

1

In a small bowl, cream butter and brown sugar until crumbly. Beat in egg and vanilla. Gradually add cookie mix and mix well.
2

Place egg white and cashews in separate shallow bowls. Shape dough into 1-in. balls. Dip in egg white, then roll in cashews.
3

Place 1 in. apart on ungreased
4

. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with preserves. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Store in an airtight container.