Almond and Apricot Thumbprint Cookies

Another weekend of lockdown version 3 and another weekend of baking. Also, a return to Lorraine Pascale’s baking recipe book, which I used way back in September when making a Battenburg (read about it here). I was looking for something fairly quick and easy to bake, which would also hopefully look good. Generally on a Friday afternoon I would meet up with my lovely wife in Lancaster and we would have a mooch in a book shop and then cake and coffee in a local cafe. Lockdown means that book shops are closed and cafes are take-out only. My plan was therefore to set up a small book shop and cafe in our home to surprise Helen when she returned from work.

Anyway, back to the cookies. As always, cream together butter and sugar, and then add flour, ground almond and an egg yolk. Bring it all together into a dough, wrap in clingfilm and place in the fridge for an hour. That left me enough time to go out and buy gin. I’ve added a post-it note to the recipe indicating that the dough was dry and crumbly, and that possibly I should use a little less flour next time.

Back home and a small lump of the dough was rolled into a ball, placed on grease proof paper and a thumb pressed into it. I used my own thumb but anyone’s clean thumb would do (ask permission first and use a thumb that is still attached to it’s owner). The hole is then filled with apricot jam. I was possibly overly generous with the apricot jam.

The end result is a very tasty soft cookie, which also looks good. As for the fake book shop/cafe, Helen absolutely loved it.

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