Recipe - Apricot Cream Cheese Cookies

1 One half cup Margarine
1 One half cup Sugar
8 ounce Philadelphia cream cheese
2 Egg
2 tablespoon Lemon juice
1 One half teaspoon Lemon zest
4 One half cup Flour
1 One half teaspoon Baking powder
Apricot filling
Sugar, confectioners

APRICOT FILLING
11 ounce Apricots, dried
One half 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 and mix well and chill. Roll
into medium size ball. Place on ungreased cookie sheet. Flaten
slightly, indent center, put apricot filling in center. Bake 350
degrees for 15 minutes. Cool slightly and sprinkle powdered
sugar on top.

Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water just
cover. Add One half cup (or to taste) sugar and bring to boil. Cover and
simmer 10 minutes or until apricots are soft and most of water is
absorbed. Force through sieve or whirl in blender. Makes 2 cups.

per Carrie Naley
Fidonet HOME_COOKING echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini