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COOKIES - apricot butter fluff
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1 cup | unsalted butter, softened |
8 oz | cream cheese, softened |
1 1/2 c | flour |
6 tbsp | apricot preserves |
1/4 c | powdered sugar |
Preheat oven to 350.
Cream butter and cream cheese until smooth. Add flour until dough pulls away from the sides of the bowl. Refrigerate for 1 hour.
On a lightly floured surface, roll dough 3/4 inch thick. Cut out 1 1/2 inch rounds with a cookie cutter. Gather dough scraps, reroll and cut out a second round of cookies. Discard any leftover dough.
Place cookies on an ungreased baking sheet; 2 inches apart. Using the back of a 1/2 tsp, make a dent in the center of each cookie. Scoop 1/2 tsp of preserves into each dent.
Bake for 7-10 minutes or until cookie bottoms begin to brown.
Allow to cool completely; sprinkle with powdered sugar before serving.
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