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My review
Apricot Cream Cheese Thumbprints
Mellan
"These always look so pretty on the cookie plates I give for Christmas."
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Ingredients
2 h 30 m servings 89 calsOriginal recipe yields 84 servings (7 dozen)
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Directions
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- 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.
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 g fat; 11.8 g carbohydrates; 1.1 g protein; 16 mg cholesterol; 43 mg sodium. Full nutrition
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Reviews
Read all reviews 245287 Ratings
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Most helpful positive review
12/26/2004
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
12/5/2007
Okay recipe. Would add more flour and extra vanilla if I made it again.
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12/26/2004
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...
12/12/2005
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....
12/7/2002
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...
12/22/2009
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. ...
12/7/2002
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!
12/13/2001
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...
12/11/2001
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...
12/5/2007
Okay recipe. Would add more flour and extra vanilla if I made it again.