Apricot Cream Cheese Thumbprints

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Apricot Cream Cheese Thumbprints

 

 

Servings: 84

 

Ingredients:

1 1/2 cups butter, softened

1 1/2 cups white sugar

1 (8 ounce) package cream cheese, softened

2 eggs

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

4 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup apricot preserves

1/3 cup confectioners' sugar for decoration

 

 

Directions:

1. In a large bowl, cream together the butter, sugar, and cream cheese until

smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon

zest. Combine the flour and baking powder; stir into the cream cheese mixture

until just combined. Cover, and chill until firm, about 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough

into balls, and place them 2 inches apart on ungreased cookie sheets. Using your

finger, make an indention in the center of each ball, and fill with 1/2 teaspoon

of apricot preserves.

3. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow

cookies to cool on the baking sheets for 2 minutes before removing to wire racks

to cool completely. Sprinkle with confectioner's sugar.

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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