Apricot Cream Cheese Thumbprints

Name: Apricot Cream Cheese Thumbprints
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 84 servings
Ingredients: 1 ½ cups butter, softened 1 ½ cups butter, softened; 1 ½ cups white sugar 1 ½ cups white sugar; 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cream cheese, softened; 2 eggs 2 eggs; 2 tablespoons lemon juice 2 tablespoons lemon juice; 1 ½ teaspoons lemon zest 1 ½ teaspoons lemon zest; 4 ½ cups all-purpose flour 4 ½ cups all-purpose flour; 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder; 1 cup apricot preserves 1 cup apricot preserves; ⅓ cup confectioners' sugar for decoration ⅓ cup confectioners' sugar for decoration

Prep: 15 minsCook: 15 mins

Prep

15 mins

Cook

15 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

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

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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