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Swiss Sandwich Cookies (SPITZBUBEN)

List of Ingredients

3 cups all-purpose flour
1 1/4 cups confectioners sugar
1 tablespoon vanilla powder
3/4 teaspoon salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 teaspoons powdered egg whites
2 tablespoons warm water
1/4 cup sanding or granulated sugar

For fillings:
1/2 cup seedless raspberry jam
1/2 cup apricot preserves, strained




Recipe

Make cookies:
Sift together four, confectioners sugar, vanilla powder, and salt.

Beat butter with an electric mixer until creamy. Mix in flour mixture at
low speed just until blended. Form dough into a disk and chill, wrapped
in plastic wrap, until firm, about 1 hour.

Preheat oven to 300 degrees F.

Roll out dough slightly less than 1/4 inch thick on a lightly floured
surface and cut into 1 1/2 inch rounds.

Arrange 1 inch apart on greased baking sheets. Reroll scraps once
(cookies become tough if dough is worked too much). Whisk together
powered egg whites and water. Brush cookies with egg whites and sprinkle
with sanding sugar.

Bake cookies in batches in middle of oven until pale golden, 10 to 15
minutes, then transfer to a rack to cool.

Fill cookies:
Sandwich jam and preserves between unsugared sides of cookies, filling
half with raspberry and half with apricot.