Soft Apricot Cream Cheese Cookies with Almond Crunch

Name: Soft Apricot Cream Cheese Cookies with Almond Crunch
Total time: 60 min
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

cookrisp.com

Tender thumbprint cookies with cream cheese dough, almond crunch, and sweet apricot preserves. These soft treats feature lemon zest and almond extract.

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