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A chilled cream cheese dough holds apricot jam in shallow wells. The archived formula is credited to Sally’s Baking; the handling notes here are editorial additions.
Leave dough beneath it. A hole through the base lets jam leak onto the tray.
Ingredients and measurements
- 2 and 1/2 cups (313g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar; 1 large egg, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 6–7 Tablespoons (120-140g) apricot jam or preserves
- 3/4 cup (95g) sliced almonds, optional; 3 Tablespoons (23g) confectioners’ sugar for dusting, optional
Preparation and cooking
- Stage 1
Whisk flour, baking soda and salt. Beat cream cheese, butter and sugar smooth, then add egg, zest and extracts. Mix in dry ingredients and chill at least three hours.
- Stage 2
Heat oven to 350°F. Portion tablespoon balls, optionally roll in almonds, and place three inches apart. Make a shallow well and add about half a teaspoon jam.
- Stage 3
Bake about fourteen to fifteen minutes until edges lightly color, extending as needed. Rest on the tray before moving to a rack.
- Stage 4
Cool before optional sugar dusting. Refrigerate dough if it softens while shaping.
Soft cream cheese dough can stick and spread; cold dough is easier to portion without adding extra flour.
How deep is the well?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Why chill first?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
Formula credit: Sally’s Baking, Apricot Cream Cheese Thumbprint Cookies. Preparation notes were rewritten for this guide. A Pinch Of Lemon has not kitchen-tested this version; no original-formula claim is made. Source: Sally’s Baking: Apricot Cream Cheese Thumbprint Cookies.
Common Questions About This Recipe
- How deep is the well?
Leave dough beneath it. A hole through the base lets jam leak onto the tray.
- Why chill first?
Soft cream cheese dough can stick and spread; cold dough is easier to portion without adding extra flour.