Apricot Cream Cheese Thumbprints |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 7 |
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These always look so pretty on the cookie plates I give for Christmas. 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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