Apricot Cream Cheese Thumbprints

Apricot Cream Cheese Thumbprints These always look so pretty on the cookie plates I give for Christmas.

Ingredients

Original recipe yields 84 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 2 hrs

    SERVING : 84

    YIELD : 7 dozen

Instructions Checklist
  • 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.

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  • 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.

Per Serving: 90 calories; protein 1.1g; carbohydrates 11.8g; fat 4.4g; cholesterol 16.1mg; sodium 43.3mg.