Shortbread Fruit Buttons
Ingredients:
1 ½ cups butter, softened
1 ½ cups sugar
1 (8-ounce) package cream cheese, softened
2 eggs
2 T. lemon juice
4 ½ cups flour
1 ½ t. baking powder
Apricot and Raspberry Preserves
Instructions:
In a large bowl, beat butter, sugar and cream cheese until smooth. Blend in eggs and juice. Mix flour and baking powder together in a separate bowl. Slowly add the dry ingredients to the wet; mixing well. Cover and chill in the refrigerator for 2 hours. Shape tablespoonfuls of dough into balls. Place on a cookie sheet; flatten slightly. Indent centers and fill with preserves. Bake at 350 degrees for 15 minutes. Cool on a wire rack and sprinkle with powdered sugar.
