12/14/2020 Apricot-Pecan Thumbprint Cookies Recipe | Taste of Home

Apricot-Pecan Thumbprint Cookies

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I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel
free to fill the thumbprint in the center of these goodies with any fruit preserve you like.
—Nancy Johnson, Laverne, Oklahoma

TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling

YIELD: about 7 dozen.

Ingredients
2 packages yellow cake mix (regular size)

1/2 cup all-purpose flour

1 cup canola oil

6 large eggs, room temperature, divided use

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3 tablespoons water

4 cups finely chopped pecans, divided

2/3 cup apricot preserves

ICING:

2 cups confectioners' sugar

3 to 5 tablespoons water

Directions
1. Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well
blended.

2. In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape
dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed.
Place cookies 2 in. apart on greased baking sheets.

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12/14/2020 Apricot-Pecan Thumbprint Cookies Recipe | Taste of Home

3. Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each
indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool
completely.

4. In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle
over cookies. Let stand until set.

Nutrition Facts
1 cookie: 124 calories, 7g fat (1g saturated fat), 20mg cholesterol, 88mg sodium, 16g carbohydrate (10g
sugars, 0 fiber), 1g protein.

© 2020 RDA Enthusiast Brands, LLC

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