Ingredients
6
oz (from 8-oz package) cream cheese, softened
3/4
cup powdered sugar
1
teaspoon grated orange zest
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
4
oz (from 8-oz package) cream cheese, softened
1/2
cup all-purpose flour
1
teaspoon grated orange zest
1/3
cup apricot preserves
2
tablespoons coarse white sparkling sugar
Preparation
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
In medium bowl, beat Filling ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy. Set aside.
In large bowl, break up cookie dough. Stir or knead in remaining Cookie ingredients until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 32 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Make 1-inch indentation in center of each ball with back of floured round metal measuring 1/2 teaspoon. Spoon about 1 1/2 teaspoons cream cheese filling in center of each cookie.
Bake 10 to 14 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Immediately, spoon about 1/2 teaspoon preserves onto cream cheese filling; sprinkle with sparkling sugar. Cool completely, about 30 minutes. Store covered in airtight container in refrigerator up to 1 week.
