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 calories
carbohydrate: 11.8 g
cholesterol: 16.1 mg
fat: 4.4 g
fiber: 0.2 g
protein: 1.1 g
saturatedFat: 2.7 g
servingSize: -
sodium: 43.3 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

7 dozen

Recipe Note

These always look so pretty on the cookie plates I give for Christmas.

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