Raspberry Cream Cheese thumbprints

Preheat oven to 350 degree F

1 1/2 cups butter, softened
1 1/2 cups white sugar
1 8 oz. package cream cheese, softened
2 eggs
2 TB lemon juice
1 1/2 tsp lemon zest (optional)
4 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup raspberry or other types preserves
1/3 cup confectioner's sugar

Directions:

1. In a large bowl, cream butter, sugar, and cream cheese together until smooth. Beat in the eggs one a time, then stir in the lemon juice and zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover and chill until firm, about one hour.

2. Roll tablespoonfuls of dough into balls. Place them two inches apart on ungreased cookies. Using your finger, making an indention in the center of each ball, and fill with 1/2 tsp of preserve.

3. Bake for fifteen minutes or until edges are golden. Allow cookies to cool on the sheets for two minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.