Apricot Pillow Cookies Recipe
Course:
Dessert
Keyword:
apricot pillow cookies
Author: Kitchen Nostalgia
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DOUGH:
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1 3/4
cups
flour,
sifted
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1/2
tsp
lemon zest
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1/4
tsp
salt
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8
oz
(225 g) cream cheese soft to room temperature
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1
cup
butter soft to room temperature
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FILLING:
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1
jar quality apricot preserves
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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.
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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.
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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.
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