Apricot Pillows

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Allow your stick butter to soften at room temperature if not already softened.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, then blend in the honey, egg, and almond extract until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft, cohesive dough forms.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small well in the center of each dough mound.

Spoon a small amount of apricot preserves or filling into each well, taking care not to overfill so the preserves do not spill over during baking.

Bake in the preheated oven for 12 to 14 minutes, or until the edges are just lightly golden and the centers appear set but still soft.

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.