Apricot Cream Cheese Thumbprints recipe

7 servings

1 1/2 cups butter, softened

1 1/2 cups white sugar

1 (8 ounce) package cream cheese, softened

2 eggs

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

4 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup apricot preserves

1/3 cup confectioners' sugar for decoration

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.

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.