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Bite into these melt-in-your-mouth treats and you'll taste tangy apricot preserves tucked inside a soft cream cheese pastry. Every cookie feels special. They're inspired by my great grandma who came from Holland. Each one makes me smile and feel a bit nostalgic.
The first time I baked these for a holiday get-together, everyone wanted the directions from me. Now they show up at almost every family party—wouldn’t be the same without ‘em!
Irresistible Ingredients
- Granulated sugar: Toss a sprinkle on top for shiny, sweet crunch
- Cream cheese: Room temp full-fat cheese gives pillow-soft dough and a little tang
- All purpose flour: Use sifted, fresh flour for the best fluffy bite
- Butter: Go with unsalted, softened up so it blends easily with cream cheese
- Salt: Fine sea salt works best; helps all the other flavors pop
- Lemon zest: Fresh lemon only—grate the outside for zippy citrus flavor
- Egg whites: Beat until a bit frothy; seals the corners and makes them shiny
- Apricot preserves: Use the good stuff or homemade so the filling has lots of bright fruit flavor
Foolproof Directions
- Cool Down and Enjoy:
- Be careful not to go overboard with the filling. Let cookies chill on a rack until preserves are set and the texture’s delicate.
- Baking Time:
- Pop them onto a bare sheet pan, leaving space between each. Brush with more egg white, sprinkle on sugar, and bake at three fifty for about twenty-five minutes till lightly golden.
- Seal and Stuff:
- Drop a teaspoon of apricot in every square’s middle. Paint egg white around the edges to help things stick. Fold up the corners, pinch tightly, and give them the signature pillow shape.
- Rolling Out:
- Dust work surface well. Cut dough into three pieces, roll each nice and thin (an eighth to a quarter inch thick). Slice into three-inch squares with a knife or pizza cutter.
- Chilling Dough:
- Gather it all into a round ball—it’ll feel sticky. Wrap it in plastic and leave in the fridge at least half an hour so it’s easier to work with.
- Dough Prep:
- Cream softened butter and cream cheese with a mixer for three-ish minutes, super fluffy. Combine sifted flour, salt, and fresh lemon zest in another bowl, then add that into your creamed mix. Stir with a spoon until just barely mixed—don’t overdo it or they’ll get tough.
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The best part? Catching that cozy whiff of butter and lemon as they bake. Reminds me of making them with my aunt, who always let me brush on the egg white. These were always the fastest to vanish from the cookie tray.
Storage Ideas
Pop them in an airtight tin and they'll last about four days at room temp. To freeze, layer cookies with parchment in a container. Let them sit at room temp awhile before serving them up.
Swaps If Needed
Try raspberry or plum jam if you can’t find apricot. For the dough, neufchatel cheese swaps in fine for cream cheese. Out of lemon? Grate up a bit of orange for a warmer twist or splash in orange extract.
Ways to Serve
Dust 'em with powdered sugar and put on a tray for the holidays. They go great with a mug of tea or spiced coffee for a pick-me-up. Pile them up with other cookies at your next get-together—they’ll look gorgeous.
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Story and Traditions
This sweet treat goes generations back from Holland and is tied to European jam and butter cookies. You’ll spot similar goodies in German or Scandinavian bakeries. People make these for big celebrations or holidays—always for sharing and always with coffee.
Frequently Asked Questions
- → Why use cream cheese in the dough?
Cream cheese makes these cookies super soft, rich, and gives a hint of tang you don’t get with just butter.
- → How do I prevent the filling from leaking?
Pinch the dough corners and press edges tight. Don’t load in too much jam or it’ll bubble out.
- → Can other preserves be substituted for apricot?
For sure. Try cherry, raspberry, or peach jam if you want to mix things up.
- → How thick should the dough be rolled?
Go for about 1/8 to 1/4 inch. That way you get a nice soft bite without being too thick.
- → Why brush the cookies with egg white?
Egg whites help seal up the dough and give them a shiny golden top. They just look better.