Philly Apricot Cookies Recipe
Ingredients
| Margarine | 1 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| 1 8-oz. pkg. Cream Cheese, softened | ||
| Eggs | 2 | |
| Lemon juice | 2 Tablespoon | |
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Flour | 4 1/2 Cup (16 tbs) | |
| 1 1/2 teaspoons baking powder Apricot Preserves | ||
| Powdered sugar | ||
Directions
Combine margarine, granulated sugar and cream cheese, mixing until well blended.
Blend in eggs, juice and peel.
Add combined flour and baking powder; mix well.
Chill several hours.
Shape level measuring tablespoonfuls of dough into balls.
Place on ungreased cookie sheet; flatten slightly.
Indent centers; fill with preserves.
Bake at 350°, 15 minutes.
Cool.
Blend in eggs, juice and peel.
Add combined flour and baking powder; mix well.
Chill several hours.
Shape level measuring tablespoonfuls of dough into balls.
Place on ungreased cookie sheet; flatten slightly.
Indent centers; fill with preserves.
Bake at 350°, 15 minutes.
Cool.
Chef
