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Apricot Thumbprint Cookies Recipe

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This recipe for Apricot Thumbprint Cookies is from Our Family Cookie Bake Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
3 teaspoons vanilla extract
2 ½ cups all-purpose flour
Apricot jam (thick)
Directions:
Directions:
1. In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a ½-inch deep indentation in the center of each ball; fill with about ¼ teaspoon jam. Bake at 350°F for 10-12 minutes or until set. Remove to wire racks to cool.
Number Of Servings:
Number Of Servings:
5 Dozen
Preparation Time:
Preparation Time:
2 Hours

 

 

 

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