Apricot Thumbprint Cookies |
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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 8 |
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I included the chilling time in the prep time. Ingredients:
3/4 cup butter or 3/4 cup margarine |
3/4 cup granulated sugar |
4 ounces cream cheese, softened |
1 large egg |
1 tablespoon lemon juice |
2 1/4 cups flour |
3/4 teaspoon baking powder |
1 (12 ounce) jar apricot preserves |
powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine butter, sugar and cream cheese; mix until well blended.
3. Blend in egg and lemon juice; mix well.
4. Add flour and baking powder; mix well.
5. Chill at least 3 hours.
6. Shape into 1 balls.
7. Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
8. Fill indentation with 1 tsp (approximately) of apricot preserves.
9. Bake for 15 minutes; remove from cookie sheet to cool.
10. Dust with powdered sugar.
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