Apricot Cream Cheese Thumbprints

Apricot Cream Cheese Thumbprints

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

2 h 30 m servings 89 cals
Serving size has been adjusted!
Original recipe yields 84 servings

Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 218
  1. 254 Ratings

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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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Least positive
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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 beautiful and tasty. I made them for our Christmas party last year and they were a huge hit! I used different fillings, and they were all good. I also rolled some in finely c...

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