Irresistible Apricot Cream Cheese Thumbprints

1. In a large bowl, cream together butter, sugar, and cream cheese until smooth. Beat in eggs, one at a time, then stir in lemon juice and zest. Combine flour and baking powder in a bowl; stir into cream cheese mixture until just combined. Cover and chill until firm, about 1 hour.

2. Preheat the 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 in the preheated oven until the edges are golden, switching racks halfway through, about 15 minutes. Allow cookies to cool on the baking sheets briefly before removing to wire racks to cool completely. Sprinkle with confectioner’s sugar. Repeat to bake remaining cookies.

Editor’s Note:

Please note the magazine version of this recipe makes a half batch.