Soft Apricot Cream Cheese Cookies with Almond Crunch - cookrisp

Ingredients

• 2 and 1/2 cups (313g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (113g) 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
• 1/2 teaspoon almond extract
• 6–7 Tablespoons (120-140g) apricot jam or preserves
• 3/4 cup (95g) sliced almonds, optional
• 3 Tablespoons (23g) confectioners’ sugar for dusting, optional