1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup apricot preserves
1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Add eggs, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
2. Preheat oven to 350 degrees. Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
3. Bake for 20 minutes in the preheated oven, or until edges are golden.
4. Several dozen cookies later, get tired of these. You have plenty. Put the preserves away and mix into remaining dough a big handful of dried blueberries. Shape these into little logs and flatten them slightly on the cookie sheet. Bake 20 minutes, just like the others. OMG, these taste fantastic! They look kind of plain though. I'm thinking about drizzling white chocolate stripes, but I haven't yet.
The pretzels are very easy. Put mini-twists on a baking sheet and set a chocolate kiss on each one. Place in 350-degree oven for two minutes. The chocolate will look a little shiny but will keep its kiss shape. Squish an m&m right in the middle of each kiss. Let these cool in the refrigerator until they're hard.