Apricot Thumbprint Cookies

"I included the chilling time in the prep time."
 
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Ready In:
3hrs 15mins
Ingredients:
9
Yields:
36 cookies
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ingredients

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directions

  • Preheat oven to 350°.
  • Combine butter, sugar and cream cheese; mix until well blended.
  • Blend in egg and lemon juice; mix well.
  • Add flour and baking powder; mix well.
  • Chill at least 3 hours.
  • Shape into 1" balls.
  • Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
  • Fill indentation with 1 tsp (approximately) of apricot preserves.
  • Bake for 15 minutes; remove from cookie sheet to cool.
  • Dust with powdered sugar.

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Reviews

  1. I made these this weekend as part of my annual Christmas cookie frenxy. I knew that these would be a big hit as apricot is a favorite in my family. These were easy to make and added a touch of elegance to my Christmas tins.
     
  2. Absolutely LOVED these ones! They were easy to make, and they are really pretty presentation to a cookie platter. Definitely a keeper to my Christmas cookie recipes.
     
  3. Would't be Christmas without thumbprint cookies! Very good and easy to make too1
     
  4. The best thumbprint cookie I have ever made. These did not spread like most and were very flaky. A keeper!!
     
  5. A nice recipe but not quite what I was looking for. Not as rich a dough as I would like. But thanks for posting.
     
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Tweaks

  1. Easy, wonderful. I used lemon peel instead of lemon juice, and cranberry-strawberry jam. I baked the cookies without jam, then filled them while still hot (they turn out nicer that way, I think). Drizzled with white chocolate when cooled. Beautiful cookie. Thanks!
     
  2. Easy and tasty cookie. I used blackberry jam instead of apricot preserves.
     

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