** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Cheese, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption, Citric Acid allergies.