Cream cheese thumbprint apricot cookie recipe

by Jill Bender on December 22, 2013

DSC05352 1024x684


  • 1.5 cups margarine
  • 1.5 cups sugar
  • 1 8-oz package of cream cheese
  • 2 eggs
  • 2 tbsp lemon juice
  • 1.5 tsp lemon zest
  • 4.5 cups flour
  • 1.5 tsp baking powder
  • Jar of apricot preserves


Combine margarine, sugar and cream cheese. Mix until well blended. Blend in eggs, juice and lemon zest. Add combined flour and baking powder; mix well.

Chill for several hours (I had a time pinch and I let them chill for 1 hour and they were ok).

Preheat oven to 350º.

Shape tablespoons into balls and place on ungreased cookie sheet. Flatten slightly – or use your thumb – to indent center.

Fill with preserves.

Bake for 15 minutes.

While cooling sprinkle with powdered sugar.

Previous post:

Next post:

{ 1 comment… read it below or add one }

1 Jeannette December 22, 2011 at

These look very good! They are going in my recipe file…or maybe I will not make myself wait and make them tomorrow. (too much to do today already)
Thank you.


Leave a Comment