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Apricot Cream Cheese Thumbprints
Prep
15 mins
Cook
15 mins
Servings
84
Difficulty
Easy
These Apricot Cream Cheese Thumbprints are my go to cookies when I need something elegant but easy. The cream cheese adds a subtle tanginess that perfectly balances the sweet apricot preserves, and honestly, they come together in just thirty minutes total. I love that apricots are packed with vitamin A, which is wonderful for your skin and eyes. What makes this recipe so practical is that most people already have these ingredients in their pantry, and the whole process is straightforward enough that even novice bakers can feel confident. The best part? These little gems always impress guests, and they make your kitchen smell absolutely amazing while baking.
Ella x
Ingredients
- 11 ½ cups butter, softened
- 11 ½ cups white sugar
- 11 (8 ounce) package cream cheese, softened
- 22 eggs
- 22 tablespoons lemon juice
- 11 ½ teaspoons lemon zest
- 44 ½ cups all-purpose flour
- 11 ½ teaspoons baking powder
- 11 cup apricot preserves
- ⅓ cup confectioners' sugar for decoration⅓ cup confectioners' sugar for decoration
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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