Apricot Cream Cheese Thumbprints197 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 2 hr 30 min
“These always look so pretty on the cookie plates I give for Christmas.” - by Mellan
Original recipe yields 7 dozen
- 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.
- 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.
- 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.
Amount Per Serving (84 total)
- 89 cal
- 4.4 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (197)Rate This Recipe
"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 coo..." See morekie 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."
"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 y..." See moreou 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!!!"
"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 confectio..." See morener's sugar before baking. This made them easier to work with. I will make these cookies again."
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