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| Apricot Cream Cheese Thumbprints |
"These continually look so pretty at the cookie plates I supply for Christmas."
Ingredients :
- 1 half of cups butter, softened
- 1 half of cups white sugar
- 1 (8 ounce) package cream cheese, softened
- 2 eggs
- 2 tablespoons lemon juice
- 1 half of teaspoons lemon zest
- 4 half of cups all-reason flour
- 1 half teaspoons baking powder
- 1 cup apricot preserves
- 1/3 cup confectioners' sugar for adornment
Instructions :
| Prep : 15M | Cook : 84M | Ready in : 2H30M |
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- In a massive bowl, cream together the butter, sugar, and cream cheese till 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 combination until just combined. Cover, and relax until firm, about 1 hour.
- Preheat oven to 350 degrees F (one hundred seventy five degrees C). Roll tablespoonfuls of dough into balls, and region them 2 inches aside on ungreased cookie sheets. Using your finger, make an indention within the middle of every ball, and fill with 1/2 teaspoon of apricot preserves.
- Bake for 15 mins inside the preheated oven, or till edges are golden. Allow cookies to cool at the baking sheets for 2 mins earlier than putting off to cord racks to chill completely. Sprinkle with confectioner's sugar.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, cook it calmly, and make smooth-up less complicated.
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