1/4 cup all-purpose flour
1 teaspoon dried black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 tablespoon dried rosemary
1/2 teaspoon dried sage
1 tablespoon dried tarragon
3 egg whites
2 teaspoons lemon zest
1 cup butter, softened
2 cups white sugar
2 teaspoons baking powder
1/4 cup cider vinegar
2 tablespoons lemon zest
1/2 teaspoon vanilla extract
1 cup apricot preserves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix flour, pepper, rosemary, marjoram, sage, tarragon, egg whites, lemon zest, butter, sugar, baking powder, vinegar and lemon zest.
Pour apricot preserves into the flour mixture. Mix until smooth, then press in the apricot preserves. Pour into the prepared baking sheet.
Bake in preheated oven for 30 minutes, or until golden.