1 1/2 c. butter
1 1/2 c. sugar
1 (8 oz.) pkg. cream cheese
2 eggs
2 tbsp. lemon juice
1 1/2 tsp. grated lemon rind
4 1/2 c. flour
1 1/2 tsp. baking powder
Apricot preserves
Powdered sugar

Combine butter, sugar and softened cream cheese. Mix until well blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients. Mix well. Chill. Shape level tablespoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten slightly, indent centers, fill with preserves. Bake at 350 degrees for 15 minutes. Cool. Sprinkle with sugar.