Apricot Pillow Cookies
Apricot Pillow Cookies Recipe
Course:
Dessert
Keyword:
apricot pillow cookies
Ingredients
- DOUGH:
- 1 3/4 cups flour, sifted
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 8 oz (225 g) cream cheese soft to room temperature
- 1 cup butter soft to room temperature
- FILLING:
- 1 jar quality apricot preserves
Instructions
-
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.
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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 Notes
NOTE 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
These look delightful! Love the lemon zest in the dough.
note to admin: these are european cookies, and not unlike other european cookie recipes does leave out leavening ingredient. Traditional scottish shortbread, russian teacakes, mexican wedding cookies have a unique flavor and texture that is changed by leavening. No baking sodas or powder for this recipe 🙂
Is there no sugar in the dough?
@Pola
There is no sugar in the dough.
These were amazing. A bit time consuming to make, but totally worth it. Most of my cookies opened up while baking, but they were still delicious. I just need to make these again to practice folding those corners up! 😀
I made it with the apricot like the recipe called for, but I also filled some with pumpkin pie filling (for Thanksgiving). Both were so scrumptious.
My hubby isn’t much of a sweets eater, but he gobbled these up. The pastry is buttery and flaky and the little bit of preserves gives it the perfect touch of sweetness to it!