Apricot Cream Cheese Thumbprints
This recipe is for Apricot Cream Cheese Thumbprints. They are a type of cookie that is made with cream cheese, apricots, and sugar. The cookies are then rolled in sugar and baked.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 4 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup apricot preserves (homemade or store-bought)
- Confectioners’ sugar for dusting
Instructions
1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth.
2. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
3. Combine the flour and baking powder; stir into the cream cheese mixture until just combined.
4. Cover, and chill until firm (about 1 hour).
5. Preheat oven to 350 degrees F (175 degrees C).
6. Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets (use your finger to make an indention in center of each ball – this is where you will later add apricot preserves).
7 Fill each indentation with 1/2 teaspoon of apricot preserves..
8 Bake for 15 minutes or until golden brown around edges.. Allow cookies to cool on baking sheet for 2 minutes before removing wire racks to cool completely.. Sprinkle confectioner’s sugar over top!
Nutrition Facts
- Serving size: 1 cookie
- Calories: 180
- Fat: 9 g
- Saturated fat: 5 g
- Unsaturated fat: 3.5 g
- Trans fat: 0.1 g
- Carbohydrates: 25 g
- Sugar: 12.5 g
- Fiber: 1.2g
