Apricot Cream Cheese Thumbprint Cookies

sallysbakingaddiction.com

Cinrein

2 and ½ cups ( 315g) all-purpose flour ( spoon & leveled)

1 teaspoon baking soda

¼ teaspoon salt

6 ounces ( 170g) block full-fat cream cheese, softened to room temperature

½ cup (1 stick; 115g) 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

½ teaspoon almond extract

subheading: Rolling & Filling:

6 to 7 Tablespoons ( 120 to 140g) apricot jam or preserves*

optional: ¾ cup (95g) sliced almonds

optional: 3 Tablespoons (23g) confectioners’ sugar for dusting

Directions at sallysbakingaddiction.com

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