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.
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Contributor: |
Contributor:
Added: Tuesday, May 1, 2007
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Category: |
Category: |
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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)
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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 350º 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. |
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Number Of
Servings: |
Number Of
Servings:7 dozen (84 servings) |
Preparation
Time: |
Preparation
Time:15 minutes |
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