Apricot Cream Cheese Thumbprint Cookies (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 and 1/2 cups (313g) all-purpose flour, spooned and leveled
02 - 1 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
05 - 1/2 cup (113g) unsalted butter, softened to room temperature
06 - 1 cup (200g) granulated sugar
07 - 1 large egg, at room temperature
08 - 1 teaspoon lemon zest
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
11 - 6–7 Tablespoons (120-140g) apricot jam or preserves
12 - 3/4 cup (95g) sliced almonds, optional
13 - 3 Tablespoons (23g) confectioners’ sugar for dusting, optional
# How to Make It:
01 - 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.
02 - 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.
03 - Bake about fourteen to fifteen minutes until edges lightly color, extending as needed. Rest on the tray before moving to a rack.
04 - Cool before optional sugar dusting. Refrigerate dough if it softens while shaping.
# Extra Suggestions:
01 - Leave dough beneath it. A hole through the base lets jam leak onto the tray.
02 - Soft cream cheese dough can stick and spread; cold dough is easier to portion without adding extra flour.