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Apricot Cream Cheese Thumbprints Recipe

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This recipe for Apricot Cream Cheese Thumbprints, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 oz) package cream cheese, softened
2 eggs
2 tbsp lemon juice
1 1/2 tsp lemon zest
4 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup apricot preserves
1/3 cup confectioner's sugar (for decoration)

Directions:
Directions:
In a large bowl cream together 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.

Preheat oven to 350 F. Roll tablespoonfuls of dough into balls and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indentation in the center of each ball and fill with 1/2 tsp apricot preserves.

Bake 15 minutes in a 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.

Number Of Servings:
Number Of Servings:
7 dozen (84 servings)
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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