apricot pillow cookies delight (Print Version)
# Ingredients:
→ Dough
01 -
1/2 tsp baking powder
02 -
1/4 tsp fine salt
03 -
1/2 tsp finely grated lemon zest
04 -
220 g all-purpose flour, sifted
05 -
227 g unsalted butter, softened
06 -
225 g cream cheese, softened
→ Filling
07 -
1 jar good apricot jam
→ Assembly
08 -
Granulated sugar to scatter on top
09 -
Some extra all-purpose flour for sprinkling
10 -
2 egg whites, whisked until they get a little foamy
# Instructions:
01 -
After baking, set your cookies on a wire rack and let them hang out until they've cooled down.
02 -
Space the cookies out on your baking tray, don’t grease it. Pop them in your oven at 175°C and bake around 25 minutes, until you spot a bit of gold on the edges.
03 -
Bring the corners of every dough square right up to the middle. Pinch the dough so the filling's all closed in. Brush the tops with beaten egg whites, then shake on a little sugar.
04 -
Once chilled, slice dough into 3 parts. Flour your counter, roll out a piece at a time till about 3–6 mm thick. Cut dough into small squares, about 7.5 cm each.
05 -
Ball up your dough, wrap it in some plastic, and toss it into the fridge. Let it sit at least half an hour till it's firmer.
06 -
Bit by bit, mix the dry stuff into your butter-cream cheese blend. Use a wooden spoon and stir until it’s all sticky and combined.
07 -
In another bowl, sift the flour, baking powder, salt, and then drop in the lemon zest. Mix it all up.
08 -
Grab your mixer and cream together the soft butter and cream cheese until the mix is light and a little fluffy.
09 -
Drop about a teaspoon of apricot jam in the middle of each dough square. Dab the edges with beaten egg whites.
# Notes:
01 -
If you go heavy on the jam, it might spill out while baking.
02 -
For cookies that turn out soft, let your butter and cream cheese get good and soft before you start.