See the Recipe.

The filling for these eastern European biscuits from Nielsen-Massey can be altered depending on what you fancy; freeze any unbaked filled cookies and bake them from frozen.

Yield: makes 36

For the Filling

  • 1 cup apricot preserves
  • 1 cup finely chopped dried apricots
  • 2 tbsp. sugar
  • 1 tsp. Nielsen-Massey Pure Lemon Extract

For the Dough

  • <sup>1</sup>⁄<sub>2</sub> cup sugar
  • 16 tbsp. unsalted butter, softened
  • 1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • <sup>3</sup>⁄<sub>4</sub> tsp. kosher salt
  • 1 (8-oz.) package of cream cheese, softened
  • 2 <sup>3</sup>⁄<sub>4</sub> cups flour, plus 1/3 cup
  • <sup>3</sup>⁄<sub>4</sub> cup confectioners’ sugar
  • 2 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 1 egg


  1. Make the filling: Combine preserves, dried apricots, sugar, and lemon extract in a bowl; set aside.
  2. Make the dough: Using an electric hand mixer, beat sugar, butter, vanilla extract, and cream cheese until fluffy. Add egg, beating well to combine. Slowly add 2 3⁄4 cups flour until a dough forms. Divide dough into two discs and wrap with plastic wrap; refrigerate 3 hours.
  3. Make the cookie: Heat oven to 350°. Combine remaining flour, 1⁄2 cup confectioners’ sugar, and 1 tbsp. vanilla powder; sprinkle half on a clean work surface. Working with one piece of dough at a time, roll dough out into a 10" x 12" rectangle, about 1⁄8" thick. Cut dough into 16 2 1⁄2" squares. Place 2 tsp. of filling in center of square; overlap opposite corners over filling and press gently to seal. Repeat with remaining dough. Place cookies on parchment paper-lined baking sheets and bake about 40 minutes, until slightly golden; cool. Combine remaining confectioners’ sugar and vanilla powder in a bowl; dust over cookies before serving.