Description
Tender, buttery cookies filled with apricot preserves, perfect for tea and gatherings.
Ingredients
- 1 3/4 cups all-purpose flour (sifted)
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 8 oz cream cheese, soft to room temperature
- 1 cup unsalted butter, soft to room temperature
- 1 jar quality apricot preserves
- Egg whites for brushing
- Granulated sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Cream the butter and cream cheese together using an electric mixer until smooth and well combined.
- Sift the flour and salt together, then stir in the lemon zest.
- Blend the flour mixture into the creamed mixture using a wooden spoon.
- Form the dough into a ball, wrap lightly, and refrigerate for 30 minutes.
- Cut the chilled dough into three pieces and roll one piece to 1/8 to 1/4 inch thick.
- Cut the rolled dough into 3-inch squares and place 1 teaspoon of apricot preserves in the center of each square.
- Brush the edges of each square with beaten egg whites.
- Fold the corners of each square toward the center to form a pillow and pinch the seams to seal.
- Brush the outside of each pillow lightly with egg white and sprinkle with sugar.
- Bake in the preheated oven for about 25 minutes until lightly browned.
- Cool on a wire rack before serving.
Notes
Refrigerate the dough to make it easier to handle. Ensure not to overfill the cookies to prevent leaking during baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch