Apricot Pillow Cookies

Cook time: 25 Min Prep time: 20 Min Serves: makes 2 dozen


1 3/4 c flour (sifted)
1/2 tsp lemon zest
1/4 tsp salt
1 pkg (8oz) cream cheese softened to room temp.
1 c butter softened to room temp.

1 jar(s) (8 – 16oz) apricot preserves (or your favorite flavor)


1. Pre-heat oven to 350 degrees. 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 a ball and chill for 30 minutes in fridge.
2. Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to 1/8 – 1/4 inch thick, cut into 3 inch squares. Put 1 tsp. preserves into center of each square. Brush edges of squares with egg whites, which have been beaten into a slight foam. Fold dough corners to center, covering preserves, and squeeze seams together. Brush with egg whites, and sprinkle lightly with granulated sugar.
3. On an ungreased cookie sheet, place pillows an inch apart. Bake in oven for 25 minutes or until lightly browned.
4. Use care and do not overfill dough. Cool on rack. This is a melt in your mouth cookie.

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