Apricot Cream Cheese Thumbprints
1 1/2 cups butter
1 1/2 cups granulated sugar
8 ounces cream cheese
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
Combine butter, sugar and softened cream cheese; mix until blended. Blend in eggs, lemon juice and rind.
Add combined dry ingredients and mix well. Chill until dough is stiff.
Heat oven to 350 degrees F.
Shape tablespoonsful of dough into balls. Place on ungreased cookie sheet and flatten slightly. Indent centers and fill with preserves.
Bake for 15 minutes.
When the cookies have cooled, sprinkle with confectioners' sugar.
Thumbprint Cookie Recipes