Apricot Cream Cheese Thumbprints
If you have around 2 hours and 30 minutes to spend in the kitchen, Apricot Cream Cheese Thumbprints might be a tremendous lacto ovo vegetarian recipe to try. One serving contains 80 calories, 1g of protein, and 4g of fat. This recipe serves 84 and costs 9 cents per serving. Plenty of people made this recipe, and 272 would say it hit the spot. Head to the store and pick up white sugar, confectioners' sugar, flour, and a few other things to make it today. It is brought to you by Allrecipes. Overall, this recipe earns an improvable spoonacular score of 4%. Try Apricot Thumbprints, Apricot Thumbprints, and Apricot-Almond Thumbprints for similar recipes.
Servings: 84
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup apricot preserves
1 1/2 teaspoons baking powder
1 1/2 cups butter, softened
1/3 cup confectioners' sugar for decoration
1 (8 ounce) package cream cheese, softened
2 eggs
4 1/2 cups all-purpose flour
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
Equipment:
bowl
oven
baking sheet
Cooking instruction summary:
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.Kitchen-Friendly View
Step by step:
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.
2. 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).
3. 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.
Nutrition Information:
covered percent of daily need
