- 1 1/2 cup or 3 sticks Unsalted butter softened
- 1 1/2 cups (300 g) Granulated sugar
- 8 oz. Cream Cheese softened
- 2 Eggs
- 2 TBSP Lemon juice
- 1 1/2 tsp Lemon zest
- 4 1/2 cups (576 g) All-purpose flour
- 1 1/2 tsp (6 g) Baking powder
- 1 jar Apricot preserves
- Enough to sprinkle on top Confectioners sugar
These cookies are great, just enough tartness from the lemon zest and juice plus the apricot jam to compliment the sweetness of the confectioner sugar on top. This batch makes enough for both my friends at work and a small stash I keep at home.
Adapted from Can’t stay out of the kitchen
In a large bowl add flour and baking powder (either measure or weighed) whisk through to blend. Set bowl aside.
In a stand mixer add butter, granulated sugar, and cream cheese blend till all is incorporated. I mix for 3 minutes on medium speed. Beat in eggs one at a time, then stir in lemon juice and lemon zest.
Add your flour mixture (this dough gets dense after flour is added so I use a stand mixer) and blend till just incorporated. Cover and put into the refrigerator for at least an hour.
Preheat your oven to 350°, make sure it has reached that temperature. I have almost always used parchment paper on my cookie pans but this recipe called for spraying with cooking spray. I was nervous but thought I had thumbprints spread out before so I thought I would try it this way and they came out great.
Roll a teaspoon of dough to make a ball about 1 1/2 to 2 inch in circumference and make a hole in the center about 3/4 of the way through the ball. Don't make it the whole way through or the jam will leak out the bottom. Fill the hole with the apricot jam and I put into the refrigerator for a couple of minutes to cool the butter back down. (Picture is a teaspoon next to cookie ready for the oven)