These delicious, bite-sized thumbprint cookies can be enjoyed all year long! This cookie recipe has a strong almond flavor and swaps out the traditional jellied center for a real, whole, dried apricot. Yum!

Almond and Apricot Thumbprints

Servings: 24 cookies

Ingredients

1 cup all-natural almond butter

1 tsp. pure almond extract

1 cup dry quick-cooking rolled oats

½ cup honey

1 cup vanilla Life Shake

24 dried apricot halves

Instructions

1. Combine almond butter, extract, oats, honey, and Life Shake in a medium bowl; mix well with a spatula or clean hands.

2. Roll mixture into 24 balls, each about 1 inch in size. Flatten each slightly so that it is shaped like a traditional cookie. Make an indent in the middle of each of the cookies. Place one dried apricot in the center of each cookie before cooling in the refrigerator.

3. Refrigerate for at least one hour before serving.

4. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

What other dried fruits would you think of using?