Thumbprint Cookies


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Serves 80 | Prep Time 1.5 hours | Cook Time 15 minutes

Why I Love This Recipe

Yummy Wednesday Submission


Ingredients You'll Need

1 1/2 cup, 340 g unsalted butter, softened
1 1/2 cups white sugar
350 g 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
apricot jam
powdered sugar


Directions

1. 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.


2. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.


3. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on a parchment-lined baking sheet. Using your finger, make an indention in the center of each ball, and fill with jam.


4. 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.


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