Apricot Cream Cheese Cookies
Submitted by luke
Tender cream cheese cookies with lemon zest and a thumbprint of apricot filling, finished with a dusting of powdered sugar.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThese soft, cake-like cookies get their tender crumb from cream cheese worked into the dough along with butter and sugar.
A hint of lemon juice and zest brightens the rich base, while a thumbprint in each cookie holds a spoonful of homemade apricot filling made by simmering dried fruit with sugar.
The cookies bake up puffy and golden, then get a light dusting of powdered sugar while still warm.
Pro Tips
- Chill the dough for easier handling and to prevent spreading during baking
- Make the apricot filling first and let it cool completely before filling the cookies
- Press the indent gently but firmly so it doesn’t puff back up during baking
Ingredients
Directions
Combine margarine, sugar and softened cream cheese mixing until well blended.
Blend in eggs, lemon juice and rind.
Add combined dry ingredients to cream cheese mixture and mix well and chill.
Roll into medium size ball.
Place on ungreased cookie sheet.
Flatten slightly, indent center, put apricot filling in center.
Bake 350℉ (180℃) F for 15 minutes.
Cool slightly and sprinkle powdered sugar on top.
Fillling: Put apricots in saucepan and add water just cover.
Add ½ cup (or to taste) sugar and bring to boil.
Cover and simmer 10 minutes or until apricots are soft and most of water is absorbed.
Force through sieve or whirl in blender.
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