Post by Loupy on Feb 13, 2014 13:00:33 GMT -7
Apricot Pillow Cookies
Submitted by Bernie Carle, NY@ www.kitchennostalgia.com/
This is a melt in your mouth cookie.
Receipe was brought from Holland by my great grandmother.
Ingredients
DOUGH:
1¾ cups flour (sifted)
½ tsp lemon zest
¼ tsp salt
8 oz. (225 g) cream cheese soft to room temperature
1 cup butter soft to room temperature
FILLING:
1 jar quality apricot preserves
Instructions
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.
Cut dough into 3 pieces and turn out onto floured surface.
Roll each piece to ⅛ to ¼ inch thick, cut into 3 inch squares.
Put 1 tsp apricot preserves into center of each square.
Use care and do not overfill.
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.
On an ungreased cookie sheet place pillows an inch apart.
Bake in a preheated 350 degree oven for 25 minutes or until lightly browned.
Cool on rack.
Notes
NOTE FROM ADMIN of original site: I would add some baking powder (about ½ tsp) to the dough.
Submitted by Bernie Carle, NY@ www.kitchennostalgia.com/
This is a melt in your mouth cookie.
Receipe was brought from Holland by my great grandmother.
Ingredients
DOUGH:
1¾ cups flour (sifted)
½ tsp lemon zest
¼ tsp salt
8 oz. (225 g) cream cheese soft to room temperature
1 cup butter soft to room temperature
FILLING:
1 jar quality apricot preserves
Instructions
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.
Cut dough into 3 pieces and turn out onto floured surface.
Roll each piece to ⅛ to ¼ inch thick, cut into 3 inch squares.
Put 1 tsp apricot preserves into center of each square.
Use care and do not overfill.
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.
On an ungreased cookie sheet place pillows an inch apart.
Bake in a preheated 350 degree oven for 25 minutes or until lightly browned.
Cool on rack.
Notes
NOTE FROM ADMIN of original site: I would add some baking powder (about ½ tsp) to the dough.
