Apricot Cream Cheese Thumbprints

Sweet and tangy, these Apricot Cream Cheese Thumbprints are the perfect treat to impress your friends and family.

With the sweetness of apricots and the tanginess of cream cheese, these buttery cookies are a match made in heaven, perfect for any occasion or just a sweet indulgence.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped dried apricots
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped apricots.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Use your thumb or a spoon to make an indentation in the center of each cookie.

Bake for 14-16 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, beat the softened cream cheese until smooth.

Gradually add the powdered sugar, beating until smooth and creamy.

Once the cookies are completely cool, spoon a small amount of the cream cheese mixture into each thumbprint.

Dust with confectioners’ sugar before serving.

Notes

Make sure to use softened butter and cream cheese for the best results.

Don’t overmix the dough, as this can lead to tough cookies.

If using a spoon to make the indentations, dip it in flour first to prevent sticking.

For a variation, try adding a few chopped nuts or a sprinkle of cinnamon to the cream cheese mixture.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

If you want to get fancy, drizzle the tops with a little honey or maple syrup for an added touch of sweetness.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 3g