• Prep Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 7 dozen

Apricot-Pecan Thumbprint Cookies

  • Recipe Submitted by on

 Ingredients List

  • 2 packages yellow cake mix (regular size)
  • 1/2 cup all-purpose flour
  • 1 cup canola oil
  • 6 large eggs, 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. 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.
Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each 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 achieve a drizzling consistency. Drizzle over cookies. Let stand until set.

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