Apricot Thumbprint Cookies


  • 3/4 c. soy margarine
  • 1 c. sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2 Tbsp. water
  • 2 c. all purpose flour
  • 2 Tbsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 12 whole dried apricots
  • 2 Tbsp. apricot preserves


  1. In a medium mixing bowl, combine margarine, sugar, vanilla, almond extract and water. Blend well with hand mixer.
  2. Mix flour, cornstarch, baking powder and salt and blend into the margarine mixture.
  3. Using a little over a tablespoon of dough, form into balls and place on oiled baking sheet.
  4. Press an apricot down into each cookie. Cover apricot with a little apricot preserves. Bake at 350 degrees for 18 – 20 minutes.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.