Apricot Cream Thumbprints



  1. 1 12 cups margarine
  2. 1 12 cups sugar
  3. 1 (8 ounce) package cream cheese
  4. 2 large eggs
  5. 2 tablespoons lemon juice (fresh)
  6. 1 lemon, zest of
  7. 4 12 cups flour
  8. 1 12 teaspoons baking powder
  9. 1 (12 ounce) jar apricot preserves
  10. confectioners' sugar, for sprinkling


  1. Cream together margarine and sugar.
  2. Add cream cheese and mix till smooth and fluffy.
  3. Beat in eggs one at a time and stir in lemon juice and zest.
  4. In a separate bowl, combine flour and baking powder and stir into cream cheese mixture till combined.
  5. Form into a disc, wrap in plastic wrap and chill overnight.
  6. Preheat oven to 350.
  7. With a tablespoon or tablespoon-size scoop, form into balls and place 2-inches apart on cookie sheets lined with parchment.
  8. With handle of large wooden spoon dipped in flour, make an indentation in the center of each cookie.
  9. With the tip of a teaspoon, place a dollop of apricot preserves in the indentation.
  10. Bake for 12-15 minutes until JUST pale golden browned on bottoms and allow to cool on sheets for a few minutes before removing.
  11. Cool completely and sprinkle with confectioners' sugar.
  12. Note: My sister makes these and uses a simple confectioners' sugar glaze to drizzle over them instead of the sprinkling of sugar.
  13. Good both ways!