Apricot-Pecan Thumbprint CookiesI enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but…
Apricot-Pecan Thumbprint Cookies
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
Preheat oven to 350°.
In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended.
In a shallow bowl, whisk water and remaining eggs.
Place half of the pecans in another shallow bowl.
Shape dough into 1-in.
Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed.
Place cookies 2 in.
apart on greased baking sheets.
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.
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.