Apricot cream cheese cookies

4 Servings

Ingredients

Quantity Ingredient
cup Margarine
cup Sugar
8 ounces Philadelphia cream cheese
2 Egg
2 tablespoons Lemon juice
teaspoon Lemon zest
cup Flour
teaspoon Baking powder
Apricot filling
Sugar, confectioners
11 ounces Apricots, dried
½ cup Sugar
per Carrie Naley
Fidonet HOME_COOKING echo

Directions

APRICOT FILLING

Combine margarine, sugar and softened cream cheese mixing until well

blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients to cream cheese mixture and mix well and chill. Roll into medium size ball. Place on ungreased cookie sheet. Flaten slightly, indent center, put apricot filling in center. Bake 350 degrees for 15 minutes. Cool slightly and sprinkle powdered sugar on top.

Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water just

cover. Add ½ cup (or to taste) sugar and bring to boil. Cover and

simmer 10 minutes or until apricots are soft and most of water is absorbed. Force through sieve or whirl in blender. Makes 2 cups.

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