2 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1/2 cup butter
1/2 cup white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
3/4 cup apricot jam
1/2 cup white sugar
1/2 teaspoon ground cinnamon
2 egg whites
1/4 cup milk
1/2 cup apricot jam
1/3 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips
Preheat oven to 425 degrees F (220 degrees C). Sift together the flour, 1/2 cup sugar, and salt; set aside.
In a large bowl, cream together the butter, 1/2 cup sugar, and lemon juice. Beat in the flour mixture alternately with the milk. Stir in the jam and remaining 1/2 cup sugar, alternately with the cinnamon and nutmeg.
Divide dough into two portions, flatten, then wrap each portion in aluminum foil. Place on prepared cookie sheets about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.