Apricot Cream Cheese Thumbprints

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Apricot Cream Cheese Thumbprints

  • 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

 Step 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.

 Step 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.

 Step 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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