LEMON FILLED THUMBPRINT COOKIES

1 1/2 cups butter, room temperature
1 (8 oz) pkg cream cheese, softened
1 1/2 cups white sugar
2 eggs
2 tablespoon lemon juice
2 teaspoon grated lemon zest
4 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 salt
1 cup purchased lemon curd (or lemon pie filling-canned)
powdered sugar

Cream together butter and cream cheese until smooth. Gradually beat in sugar. Add eggs one at a time, beating well after each addition. Stir in juice and zest. Mix together flour, salt and baking powder and stir into butter mixture just until combined. Cover and chill until dough is firm (dough can be made 2-3 days ahead of time and stored in the refrigerator)

Preheat oven to 350 degrees F.

Roll into balls using about a tablespoon of dough for each. Place on cookie sheet. Make indent with thumb in center of each cookie and fill with lemon curd.

Bake 12 to 15 minutes or till edges are just turning a light golden brown. Cool on baking sheet 2 minutes then remove to cooling rack.

Dust with powdered sugar and store in airtight container.

HAVE A BLESSED AND BEAUTIFUL DAY
Nancy (mammy_Ohio)