Apricot Cream Cheese Thumbprints recipe
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Ingredients
- 1 ½ cups butter, softened 1 ½ cups white sugar 1 (8 ounce) package cream cheese, softened 2 eggs 2 tablespoons lemon juice 1 ½ teaspoons lemon zest 4 ½ cups all-purpose flour 1 ½ teaspoons baking powder 1 cup apricot preserves ⅓ cup confectioners' sugar for decoration
Nutrition Info
- 89.5 caloriescarbohydrate: 11.8 gcholesterol: 16.1 mgfat: 4.4 gfiber: 0.2 gprotein: 1.1 gsaturatedFat: 2.7 gservingSize: -sodium: 43.3 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Apricot Cream Cheese Thumbprints
Directions
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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.