apricot pillow cookies delight (Print Version)
# Ingredients:
→ Dough
01 -
1/2 tsp baking powder
02 -
1/4 tsp fine salt
03 -
1/2 tsp lemon zest, grated fine
04 -
220 g all-purpose flour, sifted
05 -
227 g unsalted butter, left out to soften
06 -
225 g cream cheese, let it come to room temp
→ Filling
07 -
1 jar really good apricot preserves
→ Assembly
08 -
Extra all-purpose flour for dusting
09 -
Sugar for sprinkling
10 -
2 egg whites, whipped until nice and foamy
# Instructions:
01 -
Pop the finished cookies onto a wire rack. Let them cool all the way before you eat one.
02 -
Place your cookies a few centimeters apart on the tray, no need to grease it. Bake at 175°C for about 25 minutes, until the edges pick up a bit of golden color.
03 -
Seal those filled squares by pressing the corners into the center—cover up the jam. Brush with egg white, then sprinkle lightly with sugar on top.
04 -
Scoop a teaspoon of apricot jam in the middle of each dough square. Dab the edges with foamy egg white.
05 -
Cut your chilled dough into thirds. Roll out each chunk on a floured board till it’s around 3–6 mm thick. Slice into 7.5 cm squares.
06 -
Gather the dough up into a ball, wrap in plastic, and chill for half an hour so it sets up.
07 -
Gently add your flour mixture to the butter-cream cheese mix with a spoon. Keep going till you get a sticky dough.
08 -
In another bowl, blend your flour, baking powder, and salt with a whisk or sifter. Stir in the zest right after.
09 -
Grab a big bowl, toss in your softened butter and cream cheese, and beat them with an electric mixer until everything looks fluffy.
# Notes:
01 -
Don’t put too much jam in each square or it’ll leak when it bakes.
02 -
Both cream cheese and butter need to be totally soft before you start for the best texture.