Apricot cream cheese cookies

Yield: 4 Servings

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

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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