Apple butter and apple jelly pillow cookies

Old Time Cooking Recipes (dough)

Makes: 2 dozen pillows

  • 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
  • Apple jelly, apple butter or your favorite 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 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 preserves, 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.

” This is a melt in your mouth cookie. Receipe was brought from Holland by my great grandmother.” – Bernie Carle, Hurley, NY

*Chef’s note: This was a great recipe, but not quite what I was looking for. My family and I visit Waynesville, NC, every year and each time visit Whitman’s Bakery on Main Street. One year, they carried the most divine apple cookie–the best cookie I’ve ever tasted. Since then, the bakery has changed hands (and did not acquire the old recipes), so I tried my best to recreate the heavenly cookie we sampled just that once. This cookie was more flaky and savory then the sweet, soft dough of the Whitman’s cookie, but I do think the lemon zest and cream cheese were a step in the right direction. Maybe more sugar and less butter? I may never know…. ;) And the fillings weren’t quite right, either, though they were delicious (we bought them this fall at the Barber Orchard fruit stand in Waynesville–a story all it’s own! Let’s just say we walked away with two bags of apples, apple fritters, apple loaves, apple cider doughnuts, apple turnovers, apple butter, apply jelly and sweet potato butter). But I think the Whitman’s filling was thicker and may have had a touch of brown sugar. BUT, I digress. I still would recommend the above recipe to be filled with your favorite jam (the above recipe called for apricot) and sprinkled with powdered or raw sugar. Whatever you choose to fill it with pretty much keeps its original consistency/taste, so keep that in mind. Mmm, mmm, mmm!Roll out in batches to keep the dough from getting too soft, and keep the dough circles or triangles on the thinner side for a better result.

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