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Apricot Cream Cheese Cookies

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Recipe

 

Yield

servings

Prep

30 min

Cook

15 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups margarine
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1 ½ cups sugar
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8 ounces cream cheese
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2 large eggs
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2 tablespoons lemon juice
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1 ½ teaspoons lemon zest
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4 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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1 x powdered sugar
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Apricot filling
11 ounces apricots, dried
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½ cup sugar
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Ingredients

Amount Measure Ingredient Features
355 ml margarine
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355 ml sugar
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231.2 ml/g cream cheese
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2 large eggs
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3E+1 ml lemon juice
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7.5 ml lemon zest
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1.1 l all-purpose flour
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7.5 ml baking powder
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1 x powdered sugar
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Apricot filling
317.9 ml/g apricots, dried
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118 ml sugar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 462g (16.3 oz)
Amount per Serving
Calories 185445% from fat
 % Daily Value *
Total Fat 93g 143%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 1133mg 47%
Total Carbohydrate 79g 79%
Dietary Fiber 7g 29%
Sugars g
Protein 49g
Vitamin A 111% Vitamin C 8%
Calcium 16% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
 

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