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December 25, 2014 / Food Follower

Apricot Thumbprint Shortbread Cookies


I can’t believe it’s been half a year since my last blog post. A lot has happened in what seems like the shortest 6 months of my life. I started my first job and am really enjoying it so far! But I soon learned that work and home cooking do not pair well together. As much as I love cooking, I’m sad to say I’ve done very little of it since I entered the workforce. But I want to prepare more food, and I will try my best to post more regularly on this blog (one of my New Year’s resolutions?)

Anyways, I baked some apricot shortbread cookies which came out great! I was inspired by the recipe on Land O Lakes’ website. I made a couple of modifications to the recipe: I used apricot jam instead of raspberry jam, added the orange zest from one orange, and did not include the glaze.

These cookies are light, buttery, and absolutely scrumptious! They are great with some tea or on their own. Enjoy!



Leave a Comment
  1. trucvert / Jan 4 2015 5:50 pm

    These look absolutely delicious! And perfectly bite size.

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