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Apricot Cream Cheese Thumbprints

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

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 84M	Ready in : 2H30M

• 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.
• 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.
• 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 :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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