Apricot Cream Cheese Thumbprints

Apricot Cream Cheese Thumbprints

204 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
Mellan
Recipe by  Mellan

“These always look so pretty on the cookie plates I give for Christmas.”

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Ingredients

Adjust Servings

Original recipe yields 7 dozen

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Directions

  1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
  3. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

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Reviews (204)

Rate This Recipe
SAMANTHABOMB
72

SAMANTHABOMB

Made these for Christmas. I doubled the creamcheese like one other reviewer. Everyone said they tasted like bakery cookies, and they looked like bakery cookies, too. I don't even have a quality cookie sheet and the bottoms were perfect. I used strawberry preserves for half and orange marmalade for the other half. I did not garnish with powdered sugar. The jewel tones of the filling were pretty enough. Probably the best cookies I have ever made. This recipe definitely made me look like a good baker. Thanks.

debbierl
50

debbierl

This is a great recipe. I read some other reviews that described this cookie recipe as bland, but I would change that to subtle. The flavors aren't bold, but I think that is a wonderful thing. If you are making a cookie platter, the last thing you want are all the cookies to be screaming with over-sweetness & repeating flavors. This is so nice because the cream chees & butter give a really rich dough & the apricot just gives a faint sweetness. I rolled the dough out, & spread the jam on the top & rolled like a jelly roll & then cut the cookies to make pinwheels which is a nice variation. I had another butter cookie recipe with the raspberry imprints, & so this was more of a variation then just the traditional print cookies. Another nice thing is that it makes a LOT of cookies, it strained my Kitchen-Aid a little on the lower speeds but I only because I dumped in all the flour at once. Add the flour slowly & you will avoid this! Overall, very, very, yummy!!!

MAMABEAC
40

MAMABEAC

These cookies make a lovely presentation. I tried them with both apricot & red raspberry preserves. Both were very good. After baking a few pans, I saw the suggestion to roll the dough in confectioner's sugar before baking. This made them easier to work with. I will make these cookies again.

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Nutrition

Amount Per Serving (84 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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