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Apricot Filled Cream Cheese Cookies
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1-1/2 cup margarine
1-1/2 cup sugar
8 oz. cream cheese
2 eggs
2 tbl.lemon juice
1-1/2 tsp. lemon zest
4-1/2 cups flour
1-1/2 tsp. baking powder
Sugar, confectioners
APRICOT FILLING:
11 oz. apricots, dried
1/2 cup sugar
Combine margarine, sugar and softened cream cheese; mixing until well blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients to cream cheese mixture; mix well and chill. Roll into medium size balls. Place on ungreased cookie sheet. Flatten slightly, indent center, put apricot filling in the center. Bake 350* for 15 minutes. Cool slightly and sprinkle powdered sugar on top.
Filling directions:
Put 1 pkg. (11 oz.) apricots in saucepan and add water just to
cover. Add 1/2 cup (or to taste) sugar and bring to a boil. Cover and simmer 10 minutes or until apricots are soft and most of water is absorbed. Force through sieve or whirl in blender.
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