Apricot Cream Thumbprints

Directions

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