Apricot Cream Cheese Thumbprint Cookies
Ingredients
The dough
-
2 ½
cups
all-purpose flour
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
6
ounces
full-fat brick cream cheese, softened
-
½
cup
unsalted butter, softened
-
1
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
lemon zest
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract
Rolling & Filling
-
6–7
tablespoons
apricot jam or preserves
-
¾
cup
sliced almonds (optional)
-
3
tablespoons
confectioners’ sugar for dusting (optional)
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat the cream cheese until smooth, then add the butter and mix until combined.
- Add the granulated sugar and beat until creamy, then add the egg, lemon zest, vanilla extract, and almond extract, mixing until combined.
- Add the flour mixture to the wet ingredients and mix until combined, then cover and chill the dough for at least 3 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll the chilled dough into balls and coat each in sliced almonds, then make an indent in each ball and fill with jam.
- Bake for 14-15 minutes until lightly browned, then cool on a wire rack.
- Dust with confectioners’ sugar if desired.
Nutrition Facts (estimated)
Servings
40 cookies
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
You might also like