Apricot Creams

Nicole Bredeweg


My husband loves fruited desserts. And, he had a friend over that had made scones (which he was mildly disappointed to find came from a box mix). So they started plodding through The World's Most Expensive Cookbook (the official producer is Great American Recipes and it was recipe cards sold at a premium through the mail), to find similar recipes. I hate fussy recipes that make bite-size pieces, but he's really good with them. I did help, but he made it and it was delicious!


☆☆☆☆☆ 0 votes

15 Min
15 Min


  • 3/4 c
  • 3/4 c
  • 4 oz
    cream cheese, softened
  • 1
  • 1 Tbsp
    lemon juice
  • 1 tsp
    lemon rind
  • 1/2 tsp
  • 6 oz
    chopped dried apricots
  • 2 c
    flour, plus
  • 2 Tbsp
  • 3/4 tsp
    baking powder
  • ·
    apricot preserves

How to Make Apricot Creams


  1. Cream the butter and sugar together. Blend in the cream cheese. Combine well.
  2. Beat in the egg, lemon juice, lemon rind, vanilla, and dried apricot pieces.
  3. In a bowl, combine the flour and baking powder. Add to the cream cheese mixture. Mix well.
  4. ***If you're willing to have a cookie that doesn't look like a thumbprint cookie, then roll the dough in wax paper to chill in the fridge. If you take a little time to make it round, you can just cut off discs, instead of doing the ball. You can still try to do the thumbprint, but it'll be easier. We've even discussed maybe using a form (like a bread tube), but haven't tried it.
  5. Chill dough in refrigerator or freezer for about 30 minutes.
  6. Shape dough into 1" balls. Place on ungreased cooking sheets.
  7. Make a thumb print in each cookie. Fill each with about 1/2 tsp preserves.
  8. Bake at 350*F for 15 minutes.

Printable Recipe Card

About Apricot Creams

Course/Dish: Cookies, Sweet Breads
Main Ingredient: Fruit
Regional Style: American

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