Apricot Butter Fluff Cookies


  1. Preheat oven to 375°.
  2. Cream butter and cream cheese until smooth. Add flour until dough pulls away from the sides of the bowl. Refrigerate for 1 hour.
  3. On a lightly floured surface, roll dough ½-inch thick. Cut out 1 ½-inch rounds with a cookie cutter. Gather dough scraps, reroll, and cut out a second round of cookies. Discard any leftover dough (do not overwork dough).
  4. Place cookies on an ungreased baking sheet, 2 inches apart. Using the back of a ½ teaspoon, make a dent in the center of each cookie. Scoop ½ teaspoon of preserves into each dent.
  5. Bake for 18-22 minutes, or until cookie bottoms begin to brown.
  6. Allow to cool completely; sprinkle with powdered sugar before serving.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen