Cream Cheese Apricot Cookies

1½ cups margarine
1½ cups sugar
1 8oz Philadelphia Brand® cream cheese, softened
2 eggs
2 tbsp. lemon juice
1½ tsp. grated lemon peel
4½ cups flour
1½ tsp. baking powder
Kraft® Apricot Preserves
Powdered sugar

Combine margarine, sugar and cream cheese, mixing until well blended. Blend in eggs, juice and peel. Add combined flour and baking powder; mix well.

Chill several hours. Shape level measuring tablespoonfuls of dough into
balls. Place on ungreased cookie sheet; flatten slightly. Indent centers,
fill with preservers. Bake at 350° for 15 minutes. Cool;
sprinkle with powdered sugar.

About 7 dozen cookies