| Print Apricot Cream Cheese Cookies Recipe |  |
Apricot Cream Cheese Cookies
Ingredients:
| 1 1/2 Cups Margarine 1 1/2 Cups Margarine (I prefer butter) |
| 1 1/2 Cups Sugar 1 1/2 Cups Sugar |
| 8 Ounces Cream Cheese 8 Ounces Philadelphia cream cheese (8-oz) |
| 2 Unit Eggs 2 Unit Egg Lg |
| 2 Tablespoons Lemon Juice 2 Tablespoons Lemon juice depending on the |
| 1 1/2 Teaspoons Lemons 1 1/2 Teaspoons Lemon zest finely chopped |
| 4 1/2 Cups Flour 4 1/2 Cups Flour (to 4 1/2 cups) |
| 1 1/2 Teaspoons Baking Powder 1 1/2 Teaspoons Baking powder plus |
| 1 Unit Apricot 1 Unit Apricot filling |
| 1 Unit Sugar 1 Unit Sugar confectioners |
| 11 Ounces Apricots 11 Ounces Apricots dried |
| 1/2 Cup Sugar 1/2 Cup Sugar |
Directions:
1. Combine margarine, sugar and softened cream cheese mixing until well blended.
2. Blend in eggs, lemon juice and rind. Add combined dry ingredients to cream cheese mixture and mix well and chill.
3. Roll into medium size ball. Place on ungreased cookie sheet.
4. Flaten slightly, indent center, put apricot filling in center.
5. Bake 350 degrees for 15 minutes. Cool slightly and sprinkle powdered sugar on top.
6. Fillling: Put 1 pkg. (11 oz). apricots in saucepan and add water just cover.
7. Add 1/2 cup (or to taste) sugar and bring to boil.
8. Cover and simmer 10 minutes or until apricots are soft and most of water is absorbed.
9. Force through sieve or whirl in blender. Makes 2 cups.
2. Blend in eggs, lemon juice and rind. Add combined dry ingredients to cream cheese mixture and mix well and chill.
3. Roll into medium size ball. Place on ungreased cookie sheet.
4. Flaten slightly, indent center, put apricot filling in center.
5. Bake 350 degrees for 15 minutes. Cool slightly and sprinkle powdered sugar on top.
6. Fillling: Put 1 pkg. (11 oz). apricots in saucepan and add water just cover.
7. Add 1/2 cup (or to taste) sugar and bring to boil.
8. Cover and simmer 10 minutes or until apricots are soft and most of water is absorbed.
9. Force through sieve or whirl in blender. Makes 2 cups.