Description
Soft, buttery cookies folded around apricot preserves, perfect for sharing and gifting.
Ingredients
Scale
- 1 3/4 cups flour, sifted
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 8 oz (225 g) cream cheese, at room temperature
- 1 cup butter, at room temperature
- 1 jar quality apricot preserves
- Egg whites for brushing
- Granulated sugar for sprinkling
Instructions
- Beat the butter and cream cheese together with an electric mixer until smooth and light.
- Sift the flour with the salt into a bowl and stir in the lemon zest.
- Blend the dry ingredients into the butter-cream cheese mix until just combined.
- Form the dough into a ball and refrigerate for 30 minutes.
- Cut the dough into three pieces and roll each piece to between 1/8 and 1/4 inch thick.
- Use a 3-inch square cutter to cut the dough into squares.
- Place about 1 teaspoon of apricot preserves in the center of each square.
- Brush the edges of each square with egg whites.
- Fold the corners of each square into the center to cover the apricot.
- Brush the tops with egg white and sprinkle lightly with sugar.
- Arrange on a cookie sheet and bake in a preheated 350°F (175°C) oven for about 25 minutes.
- Remove from the oven and allow to cool completely.
Notes
For a dairy-free option, use vegan cream cheese and vegan butter. Use thick preserves to prevent leaking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 85mg
- Fat: 8.5g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.4g
- Protein: 1.8g
- Cholesterol: 30mg