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1 ½ cups butter, softened
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1 ½ cups white sugar
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1 (8 ounce) package cream cheese, softened
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2 eggs
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2 tablespoons lemon juice
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1 ½ teaspoons lemon zest
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4 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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1 cup apricot preserves
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⅓ cup confectioners' sugar for decoration
Apricot Cream Cheese Thumbprints
These always look so pretty on the cookie plates I give for Christmas.
Recipes · Desserts · Cookies · Thumbprint Cookie Recipes
| Prep Time: 15 mins |
| Cook Time: 15 mins |
| Total Time: 2 hrs 30 mins |
| Additional Time: 2 hrs |
| Servings: 84 |
| Yield: 7 dozen |
Ingredients
Ingredients List
Directions
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.
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.
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.
Editor's Note:
Please note the magazine version of this recipe makes a half batch.
Nutrition Facts (per serving)
Nutrition Facts
| 90 | Calories |
| 4g | Fat |
| 12g | Carbs |
| 1g | Protein |