- 1 3/4 cups flour sifted
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 8 oz . cream cheese soft to room temperature 225 g
- 1 cup butter soft to room temperature
- 1 jar quality apricot preserves
Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest. With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and refrigerate for 30 minutes.
Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to 1/8 to 1/4 inch thick, cut into 3 inch squares. Put 1 tsp apricot preserves into center of each square. Brush edges of squares with egg whites, which have been beaten to a slight foam. Fold dough corners to center , covering apricot, and squeeze seams together. Brush with egg whites and sprinkle lightly with granulated sugar.
On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350 degree oven for 25 minutes or until lightly browned.
Use care and do not overfill, cool on rack.This is a melt in your mouth cookie. Receipe was brought from Holland by my great grandmother.
Recipe NotesNOTE FROM ADMIN: I would add some baking powder (about 1/2 tsp) to the dough. Submitted by Bernie Carle, Hurley NY Photo © Old Time Cooking Recipes