|8 ounces||Philadelphia cream cheese|
|2 tablespoons||Lemon juice|
|1½ teaspoon||Lemon zest|
|1½ teaspoon||Baking powder|
|11 ounces||Apricots, dried|
|per Carrie Naley|
|Fidonet HOME_COOKING echo|
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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