Apricot Pillow Cookies
1 3/4 cups flour (sifted)
1/2 tsp lemon zest
1/4 tsp salt
8 oz. (225 g) cream cheese soft to room temperature
1 cup butter soft to room temperature
1 jar quality apricot preserves
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 1/8 to 1/4 inch thick, cut into 3 inch squares. Put 1 tsp apricot preserves into center of each square. 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.
Use care and do not overfill, cool on rack.