Apricot cream cheese thumbprint cookies always look so pretty on the cookie plates I give for Christmas.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
90 Calories
Recipe Instructions
Step 1
In a large bowl, cream together butter, sugar, and cream cheese until smooth. Beat in eggs, one at a time, then stir in lemon juice and zest. Combine flour and baking powder in a bowl; stir into cream cheese mixture until just combined. Cover and chill until firm, about 1 hour.
Step 2
Preheat the 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 in the preheated oven until the edges are golden, switching racks halfway through, about 15 minutes. Allow cookies to cool on the baking sheets briefly before removing to wire racks to cool completely. Sprinkle with confectioner's sugar. Repeat to bake remaining cookies.
Ingredients
2 eggs
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
1 cup apricot preserves
1.5 cups butter, softened
1.5 cups white sugar
1.5 teaspoons baking powder
4.5 cups all-purpose flour
1.5 teaspoons lemon zest
0.33333298563957 cup confectioners' sugar for decoration
