Ingredients:

1 1⁄2 cup butter, softened

1 1⁄2 cup white sugar

1 package (8 oz) cream cheese, softened

2 egg

2 tbsp lemon juice

1 1⁄2 tsp lemon zest, grated

4 1⁄2 cup all-purpose flour

1 1⁄2 tsp baking powder

1 cup apricot preserves

 

Directions:

1. In a large bowl, cream butter, white sugar, and cream cheese until smooth. Beat in eggs one at a time, then stir in lemon juice and lemon zest. Mix together flour and baking powder; stir into the cream cheese mixture until just combined. Cover and chill the dough until firm, about 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indentation in the center of each ball and fill with 1/2 teaspoon apricot preserves.
3. Bake for 15 minutes or until the edges are golden brown. Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. Sprinkle with powdered sugar, if desired.

This was a fun and easy recipe. Our group did a good job making sure everything got done. There were a lot of cookies to fill, and we worked together to make sure they were all finished. This lab taught us to read the recipe closely. We ordered enough ingredients for over 80 cookies. We should have read the amount of servings and reduced the ingredients. I would give this recipe an 8/10. These cookies were very good and tasty. The only thing that would have made it better is if the serving size would have been more reasonable.