Apricot Cream Cheese Thumbprints

  • Recipe By
  • Published May 11th
  • Ready In2h 30m
  • Servings84
  • Calories89
These always look so pretty on the cookie plates I give for Christmas.

Apricot Cream Cheese Thumbprints Ingredients

The following are the ingredients needed to make delicious Apricot Cream Cheese Thumbprints for 84 servings:

  • 1 1/2 cups butter, softened
  • 1 1/2 cups white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons lemon zest
  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup apricot preserves
  • 1/3 cup confectioners' sugar for decoration

Apricot Cream Cheese Thumbprints Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In2h 30m

To cook Apricot Cream Cheese Thumbprints, you need about 15 minutes of preparation time. The time needed to cook this Apricot Cream Cheese Thumbprints is about 15 minutes , and you can serve your Apricot Cream Cheese Thumbprints within 2 hours 30 minutes . The following are the steps to cook Apricot Cream Cheese Thumbprints easily:

  1. 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. 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. 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.

Notes

  • Partner Tip
  • Reynolds® 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 grams of fat; 11.8 grams of carbohydrates; 1.1 gram of protein; 16 milligrams of cholesterol; 43 milligrams of sodium.

  1. Dec 22nd 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 ove ...

  2. Dec 5th 2007

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

  3. Dec 12th 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 th ...

  4. Dec 26th 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 q ...

  5. Dec 18th 2002

    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 lemo ...

  6. Dec 7th 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!

  7. Dec 7th 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 doug ...

  8. Dec 13th 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 de ...

  9. Dec 11th 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 q ...