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Delicious apricot pillow cookies dusted with powdered sugar on a plate.

Apricot Pillow Cookies

Delight in warm and flaky Apricot Pillow Cookies filled with sweet apricot preserves, perfect for gatherings or quiet evenings at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 80
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups all-purpose flour provides structure; for gluten-free, try almond flour.
  • 1 cup unsalted butter, softened adds richness; margarine works in a pinch.
  • 1/2 cup powdered sugar sweetens the dough; omit for a less sweet version.
  • 1/4 teaspoon salt balances flavor; sea salt enhances taste.
  • 1 teaspoon vanilla extract adds depth; substitute with almond extract for a twist.
For the filling and dusting
  • 1 cup apricot preserves the star filling; try raspberry or peach preserves for variation.
  • 1/2 cup powdered sugar for dusting makes the cookies look inviting; optional but recommended.

Method
 

Baking Steps
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix softened butter and powdered sugar until creamy.
  3. Add flour, salt, and vanilla extract. Mix until a dough forms.
  4. Roll out the dough on a floured surface.
  5. Cut into squares and place a small amount of apricot preserves in the center of each square.
  6. Fold the dough over to form a pillow shape and seal the edges.
  7. Place cookies on a baking sheet lined with parchment paper.
  8. Bake for 15-20 minutes or until lightly golden.
  9. Allow to cool and dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to five days. For freezing, wrap tightly in plastic and place in a freezer-safe container. Thaw at room temperature and dust with powdered sugar before serving.