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Apricot Jam Sandwich Cookies




Source of Recipe


the web


List of Ingredients




3 cups flour

2 1/2 sticks unsalted butter
1 cup sugar

1 1/2 teaspoon baking powder
1 teaspoon vanilla
1 whole egg
3 egg yolks

Recipe



About half of a 15.5-ounce jar low-sugar apricot jam

Preheat oven to 350 degrees.

Place 2 1/2 cups of the flour in a bowl. Using two knives or a pastry blender, cut the butter into the flour until well blended. Add the sugar, baking powder and vanilla and blend well. Add egg and egg yolks. With hands work mixture into a dough. Add a little more flour if dough is sticky.

Divide dough into two or three portions; refrigerate one or two portions. On a floured surface, roll out one portion to 1/8-inch thickness. Cut out dough with cookie cutters. Line a cookie sheet with parchment paper. Place cookies on paper and bake 5-8 minutes until edges are a little golden. Repeat with remaining dough. Let cookies cool.

Sandwich the cookies together in pairs with the apricot jam.

Makes 2 1/2 to 3 dozen.

Cook's note: This recipe can easily be doubled. The yield depends on the size and shape of cookie cutter used.