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These fluffy apricot cream cheese treats have turned into my yearly holiday must-make, blending just the right amount of almond-lemon taste with rich apricot jam. The cream cheese works magic on the dough, making it unbelievably soft and mouthwatering, while the crunchy almond pieces give each bite an exciting texture twist.
I stumbled on this goodie during a Christmas baking spree five years back, and now my family won't let me show up without them. My husband's mom always asks for a batch when we stop by, saying they take her back to the cookies from her European childhood days.
What You'll Need
- All purpose flour: Gives these treats their shape but keeps them soft
- Cream cheese: Makes the cookies super tender with a hint of tanginess
- Butter: Adds that luxurious taste and melty goodness
- Granulated sugar: Brings just enough sweetness without going overboard
- Lemon zest: Perks up the whole cookie with a touch of citrus
- Almond extract: Boosts the nutty flavor profile
- Apricot preserves: Create that amazing fruity center
- Sliced almonds: Add a nice crunch and make them look pretty
How To Make Them
- Mix the dry stuff:
- Stir flour, baking soda, and salt together in a bowl until they're fully mixed. This helps spread the rising agents evenly so your cookies turn out just right.
- Get the cream cheese ready:
- Whip the cream cheese in a big bowl until it's completely smooth with no bumps left. This usually takes around 2 minutes on medium-high. The smoother you get it, the softer your cookies will be.
- Add butter and sugar:
- Put your room temp butter in with the cream cheese and beat until they're totally combined. Then throw in the sugar and keep beating for 2 full minutes. This long mixing creates tiny air bubbles that help your cookies keep their shape.
- Mix in wet ingredients:
- Blend in egg, lemon zest, vanilla, and almond extract on high for about a minute. These add moisture and flavor. Make sure to scrape the bowl so everything gets mixed in well.
- Bring it all together:
- Add your flour mix to the wet stuff and mix on low just until it comes together. Don't go overboard or your cookies might turn tough. Your dough will feel very sticky now.
- Let it rest:
- Cover and stick the dough in the fridge for at least 3 hours. This important step firms everything up, making the dough easier to handle and stopping the cookies from spreading too much while baking.
- Form your cookies:
- Roll the cold dough into 1 tablespoon balls, roll them in sliced almonds, then press a dent in each one. Fill the dents with apricot preserves. For best results, chill the shaped cookies about 10 minutes before they go in the oven.
- Bake them up:
- Cook at 350°F for 14-15 minutes until the edges turn light golden. The centers will still look soft and the jam might seem runny, but both will firm up as they cool down.
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The thing I love most about these cookies is how the cream cheese changes the texture. I tried making them once with just butter, and they turned into completely different cookies. That cream cheese really does create that special softness that makes people remember these treats.
How To Store Them
These goodies stay fresh for about 2 days at room temperature if you keep them in an airtight container. If you need them to last longer, pop them in the fridge for up to a week. They actually taste even better after sitting for a day as the almond flavor gets stronger.
When stacking cookies in your container, put some parchment paper between layers so they don't stick together. The powdered sugar might soak into the cookies a bit while stored, so you can dust them again before serving if you want them looking their best.
Swap Ideas
While apricot jam is the classic choice here, feel free to try other flavors. Raspberry makes a pretty color contrast, and fig jam adds a fancy twist. If you don't have almond extract, plain vanilla works fine too, though you'll miss some of that nutty flavor.
If you need a non-dairy option, you can try plant-based cream cheese, but know the texture won't be exactly the same. Go for a rich, high-quality brand that comes close to real cream cheese for the best outcome.
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Ways To Enjoy
These treats stand out on a holiday cookie tray but work just as well with an afternoon coffee or tea break. For something fancy, try putting three cookies on a plate with a small scoop of vanilla ice cream and drizzle warm apricot jam over everything.
They taste amazing with chamomile or Earl Grey tea. If you're making them for a special event, you might want to match your jam flavor to your party theme or whatever fruits are in season.
Frequently Asked Questions
- → Can I use a different kind of jam?
Absolutely! Go for whatever jam, jelly, or preserve you have, like peach, strawberry, or raspberry.
- → What’s the point of chilling dough?
It keeps the cookies from spreading too much, so the shapes turn out perfect when baked.
- → Do I really need almond extract?
Nope! You can skip it or swap it out with vanilla or lemon juice for a different twist on the flavor.
- → How do I store these cookies to keep them fresh?
Pop them in an airtight container—they’ll last 2 days at room temperature or up to a week in the fridge.
- → Can I freeze them?
Yep! Freeze the dough or baked cookies for up to 3 months. Just let them thaw before you serve.