FOR THE FILLING

Place the chopped apricots, honey, orange juice, and zest in a small saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes until the mixture thickens. Set aside to cool

FOR THE DOUGH

Combine the flour, baking powder, and salt in a food processor. Add the chopped butter and pulse (don’t overwork the dough). Whisk together the sugar, egg, egg white, and orange zest. Add the liquid mixture to the food processor and pulse to combine.

Place the dough onto a flat surface and divide it into 2 disks. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 F/175 C

Line 2 baking sheets with parchment paper. Roll the dough out on a floured work surface till it’s ¼ inch thick. Cut out circles and re-roll the scraps to make more disks.

Place the disks onto the baking sheets. Add 1 teaspoon of filling in the center. Brush the rim of each circle with the egg wash and pinch the 3 corners to seal the cookies.

Bake for 18-20 minutes. Allow it to cool. Store in an airtight container.

MAKES 24