Wednesday, June 26, 2013

APRICOT THUMBPRINT COOKIES

1 1/2 cups butter
1 1/2 cups granulated sugar
1 brick (8-oz) cream cheese, softened
2 large eggs
2 tbsp lemon juice
1 1/2 tsp lemon zest
2 cups white whole-wheat flour
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
Apricot preserves
Confectioners' sugar

In a large mixer bowl combine the butter, sugar, and cream cheese, mixing until well blended.  Blend in the eggs, lemon juice, and lemon zest.

In a separate bowl combine the flours with the baking powder; add to the creamed mixture, mixing well.

Chill dough for several hours.

Preheat oven to 350 degrees.

Using a level measuring tablespoon of dough per cookie, shape into balls.  Place balls on an ungreased cookie sheet and flatten slightly.  Make a small indention in the center of each cookie and fill with the apricot preserves.

Bake at 350 degrees for 15 minutes.

Cool on wire racks and sprinkle lightly with powdered sugar.



Yield: Around 7 dozen

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