lalala...
Gold Post Medal for All Time! 899 Posts 
I had these at my friend Melanie's house, and they are definitely going to be one that we make every year!
Yield: Approx. 32 cookies
Source: All Recipes - Apricot Cream Cheese Thumbprints
Ingredients:
- 1 1/2 cup butter, softened
- 1 1/2 cup sugar
- 1 pkg (8 oz) cream cheese, softened
- 2 eggs
- 1 large lemon (2 Tbsp. juice and 1 1/2 tsp. zest)
- 4 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup fruit preserves (I used Smucker's Simply Fruit Apricot and Red Raspberry)
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, soften cream cheese.
- Add sugar and softened butter.
- Mix thoroughly.
- Beat eggs, one at a time, into cream cheese mixture.
- Zest one large lemon.
- Add to cream cheese mixture.
- Squeeze 1/2 lemon for juice.
- Add 2 Tbsp. lemon juice and stir well.
- In a separate bowl, combine flour and baking powder.
- Add combined dry ingredients to cream cheese mixture in small amounts mixing well.
- Refrigerate for 1 hour, or until dough is firm.
- Scoop out 1 Tbsp. dough and roll into a ball in your hands. Continue until all the dough is shaped.
- Place the dough balls onto an ungreased cookie sheet, about 2 inches apart. Gently press your thumb into the center of each dough ball, leaving an indentation.
- Turn your thumb and press again for a more uniform cavity.
- Spoon 1/2 tsp. preserves into the center of each cookie. Place the cookie sheet into the oven and bake for 15 minutes, or until golden brown. Note: I prefer a softer cookie, so I do not bake them until the edges turn golden brown.
- Allow cookies to cool for a few minutes on the cookie sheet. Then place them on a wire rack to cool thoroughly. When packing them into a container, I recommend not stacking them directly on top of each other, as they will stick together.
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attosa
Diamond Post Medal for All Time! 1,246 Posts January 3, 20163 found this helpful
These look so yummy, easy, and pretty! Thanks for sharing.
February 10, 20161 found this helpful
The cookies look great! Can't wait to make them!! Thanks :)
Anonymous
January 11, 20220 found this helpful
Making these right now. Followed instrux just checked 1st batch and it looks like I am making rolls. Spread out completely. Don't know what they will taste like. Let you know
Jess
Silver Post Medal for All Time! 267 Posts January 12, 20220 found this helpful
Did you refrigerate the dough for an hour? If you didn't, it would cause them to spread out like that.
bryguy
Bronze Feedback Medal for All Time! 167 Feedbacks February 10, 20160 found this helpful
Would substituting Splenda for sugar (1/10th tsp of Splenda = 1 cup sugar) affect the texture negatively? For some pastries, sugar is necessary for because it caramelizes and can provide a crunch or firmness upon cooling.
If texture is affected, I wonder what Splenda-to-sugar ratio is good.
Anonymous
February 15, 20230 found this helpful
Can you put the thum print in and freeze them for a few days ? That would help me. Thanks, going to make them today.
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