Apricot Cream Cheese Thumbprints

Apricot cream cheese thumbprint cookies always look so pretty on the cookie plates I give for Christmas.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 90 Calories

Ingredients

• 2 eggs
• 1 ½ cups white sugar
• ⅓ cup confectioners' sugar for decoration
• 4 ½ cups all-purpose flour
• 2 tablespoons lemon juice
• 1 ½ teaspoons baking powder
• 1 (8 ounce) package cream cheese, softened
• 1 ½ cups butter, softened
• 1 cup apricot preserves
• 1 ½ teaspoons lemon zest

Recipe Instructions

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.