Apricot and Coconut Creamcheese Cookies.

This is the first time I am trying out this recipe and it came out really well. The apricot and coconut and creamcheese medley sings volumes of its amazing taste. You can try it with any fruit preserve and can put jelly in the thumbprints too.  Please try it.

Ingredients

1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 package (3 ounces) cream cheese
1/2 cup flaked coconut
1/2 cup apricot preserves

Directions

In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and apricot preserves, mix well.
Mould it into balls or squares and drop  2 inches apart onto greased baking sheet. Make a hole in the centre with wet thumb and pour apricot preserve. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.