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oven for 20 minutes. Mix together remaining ingredients and pour over baked layer. Bake for 25 minutes at 350 degrees until set. Sprinkle with powdered sugar. Cut into bars. Double recipe for 13x9 inch baking pan. Apricot cream cheese cookies (Helen Smith) 11/2 c. margarine 11/2 c. sugar 18 oz. cream cheese 2 eggs 2 T. lemon juice 11/2 tsp. grated lemon rind 4 1/2 c. flour 11/2 tsp. baking powder Kraft preserves (apricot) Confectioners sugar Combine margarine, sugar and softened cream cheese, mixing until well blended. Blend in eggs, lemon juice and rind. Add combined dry ingredients; mix well. Chill. Shape level tablespoons of dough into balls. Place on ungreased cookie sheet, flatten slightly. Indent centers, fill with preserves. Bake 350 degrees 15 minutes. Cool; sprinkle with confectioners sugar. Yield: 7 dozen.
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