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Apricot Cream Cheese Thumbprints

Rated as 4.44 out of 5 Stars

"These always look so pretty on the cookie plates I give for Christmas."
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Ingredients

2 h 30 m servings 89
Original recipe yields 84 servings (7 dozen)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 89 calories; 4.4 11.8 1.1 16 43 Full nutrition

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Reviews

Read all reviews 248
  1. 293 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 quali...

Most helpful critical review

Okay recipe. Would add more flour and extra vanilla if I made it again.

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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 quali...

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....

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 con...

What a great cookie!! This is the type of taste that my family loves - not bland but not over sweet. Since this made so many, I was able to experiment with each tray that went into the oven. ...

Very tasty and easy to make. Next time I'll line my cookie sheet with aluminum foil - baked-on jam is hard to clean off!

I love this recipe! We had a cookie exchange and my mom made this recipe and it was the best cookie at the party! I normally don't care for filled cookies, but the cream cheese makes it delici...

These are excellent! I decided to make the batter, chill overnight, and cook the next day. That didn't happen exactly.. after about 5 minutes in the fridge, I took out the dough and made a quick...

Okay recipe. Would add more flour and extra vanilla if I made it again.

These cookies are fabulous! I don't usually make thumbprints, but after reading all the good reviews I thought I'd give these a try. I filled half with apricot preserves and half with lemon pi...