Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
In a medium bowl, whisk together the flour, salt and baking powder to combine, and set these dry ingredients aside for a moment.
To the bowl of a mixer fitted with a paddle attachment, beat or cream the butter by itself for about 30 seconds to 1 minute, then, add in the sugar and the lemon zest, and continue creaming for another 2 minutes or so, or until the butter/sugar is fluffy.
Add in the egg and continue to mix until that is incorporated, then add in the vanilla and mix that in.
With the mixer off (or on very low), add in the dry ingredients and slowly mix those into until well-blended, but take care not to over-mix as to not create tough cookies. Chill the dough for about 30 minutes to 1 hour.
Preheat the oven to 350°, and line a couple of baking sheets with parchment paper or silicon baking mats (my preferred method).
To make the cookies pies, scoop out 1 ounce-size portions of the dough and roll into balls, placing the balls onto the prepared baking sheets. Then, take the dough balls and flatten them out between your palms making them into a fairly thin “disk” shape, and lay them back down on baking sheet.
Spoon about 1 heaping teaspoon worth of the apricot preserves into the center of the disk, then cover that with another disk of dough, pressing the edges together like you would a mini pie. Using a fork, crimp the edges, and with a paring knife, create 4 little slits on top to resemble a pie.
Sprinkle the tops with the turbinado sugar, and bake the cookie pies for about 13 minutes, until lightly golden along the edges and baked through. Allow to cool slightly, and serve slightly warm, or even room temp.
Tips & Tidbits for my Apricot Sugar Cookie Pies recipe:
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