Name: Apricot Cream Cheese Thumbprints
Prep time: 30 min
Cook time: 30 min
Yield: 84
Ingredients: Butter, softened - 1 ½ cups; White sugar - 1 ½ cups; Cream cheese, softened - 1 (8 ounce) package; Eggs - 2; Lemon juice - 2 tablespoons; Lemon zest - 1 ½ teaspoons; All-purpose flour - 4 ½ cups; Baking powder - 1 ½ teaspoons; Apricot preserves - 1 cup; Confectioners' sugar for decoration - ⅓ cup

Ingredients for - Apricot Cream Cheese Thumbprints

1. Butter, softened 1 ½ cups

2. White sugar 1 ½ cups

3. Cream cheese, softened 1 (8 ounce) package

4. Eggs 2

5. Lemon juice 2 tablespoons

6. Lemon zest 1 ½ teaspoons

7. All-purpose flour 4 ½ cups

8. Baking powder 1 ½ teaspoons

9. Apricot preserves 1 cup

10. Confectioners' sugar for decoration ⅓ cup

How to cook deliciously - Apricot Cream Cheese Thumbprints

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.