A quick backstory of how these came to be: Growing up, my mom made sugar cookies for Christmas. Every year. But she didn't stop there - she bonded 2 together with apricot preserves and dunked the cookie “sandwich” in melted semisweet chocolate. Each bite delivered crisp sugar cookie, tart fruit, and sweet chocolate. I still dream about those cookies, and I’ve made them. They’re truly’ awesome; but they’re also a lot of work with many steps. I wanted that same texture and flavor magic - but in like 2 steps. Hence this recipe! I made sugar cookie dough (just wait until you try mine) and then stuffed square cut-outs with chocolate and fruit preserves (I used strawberry jam in half and apricot preserves in half). I baked the cookies until they were just golden around the edges and bottom. My mom didn't coat her cookies with powdered sugar (they were dunked in chocolate...), but I decided to dust my finished beauties to turn them into “pillows”. Powdered sugar not only adds a subtle sweetness, it hides anything that isn't perfect. Don't we all need that sometimes?
I can’t believe I didn’t think of this before. I’m pretty sure this is my new traditional cookie for Christmas. And hopefully yours too.
I used a food processor, will you?: This cookie dough comes together super fast thanks to the food processor. Like crazy fast. But, if you don't have one, you can still make the dough. There's just a little change to the directions. Here's what to do: Start with softened butter instead of cold. Mix the butter and sugar together in a mixing bowl, until creamy. Bean in the eggs one at a time. Beat in the vanilla. Combine the flour, baking powder and salt and add that to the butter mixture. Mix until blended. Proceed as directed below (pick things up when you shape the dough into a disc).
Want to prep ahead? The cookie dough can be prepared up to 1 week in advance and refrigerated until ready to roll out, fill and bake.
Fruit and Chocolate Filled Pillow Cookies
1 1/2 cups all-purpose flour, plus more for your work surface
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut up
2 large eggs
1 teaspoon vanilla extract
1/4 cup fruit preserves (I used strawberry jam and apricot preserves)
2 tablespoons mini semisweet chocolate chips
Powdered sugar for dusting
To make the cookies, in food processor, combine the flour, sugar, baking powder, and salt. Add the butter and process until mixture resembles coarse crumbs. Add the eggs and vanilla and process just until the mixture comes together to form a dough.
Transfer the dough to a piece of plastic wrap and shape into a disc. Wrap the plastic around the dough and refrigerate for 1 hour (and up to 1 week).
Preheat the oven to 375 degrees. Line one or two baking sheets (we're making 24 cookies) with parchment paper or use silpat baking mats.
Lightly flour your work surface. Roll the dough out until it's 1/4-inch thick. Cut the dough into 2-inch squares (reroll scraps as necessary). Spoon 1/2 teaspoon of the fruit preserves on the center of each square. Top with 1/4 teaspoon of the chocolate chips.
Fold the dough over and gently pinch the edges to seal. Transfer the cookies to the prepared pans and gently seal the edges with a fork.
Bake for 8 to 10 minutes, until the edges just start to turn golden. Cool the cookies, on the baking sheets, on wire racks.
Sift the powdered sugar over top before serving.
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