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Apricot Cream Cheese Thumbprints

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Apricot Cream Cheese Thumbprints

Ingredients For: Apricot Cream Cheese Thumbprints

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

Instructions For: Apricot Cream Cheese Thumbprints

In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, and 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.

Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on un-greased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.

Bake apricot cream cheese thumbprints for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool. Sprinkle with confectioner's sugar. Apricot Cream Cheese Thumbprints makes about 7 Dz. cookies.

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