Layering apricot preserves between two delicate shortbread cookies makes these cookies special.
| 2/3 |
|
cup LAND O LAKES® Unsalted Butter, softened |
| 2/3 |
|
cup powdered sugar |
| 1 |
|
teaspoon vanilla |
| 1 1/4 |
|
cups all-purpose flour |
| 1/4 |
|
teaspoon salt |
| 1 |
|
egg white |
| 1 1/2 |
|
teaspoons water |
| 3 |
|
tablespoons sanding sugar or granulated sugar |
| 1/2 |
|
cup apricot preserves |
Combine butter and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in vanilla. Reduce speed to low; add flour and salt. Beat until well mixed.
Divide dough in half; flatten each half into disk shape. Wrap dough in plastic food wrap. Refrigerate until firm (1 hour).
Heat oven to 300°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut dough with 1 1/2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Whisk egg white with water in small bowl; brush over surface of cookies. Sprinkle with sanding sugar. Bake for 10 to 12 minutes or until set. Cool completely.
Meanwhile, heat apricot preserves in small saucepan over medium-low heat until mixture just begins to bubble (1 to 2 minutes). Continue cooking 1 minute. Strain to remove large pieces, if necessary. Cool completely. Spread thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down. Repeat with remaining cookies.
TIP:
The sanding sugar dusted over the surface of these cookies gives a pretty sparkle. This sugar contains larger crystals than regular granulated sugar but has the same taste. Keep it on hand to sprinkle over your favorite sugar cookie recipe or roll candied citrus peel in the sanding sugar for a pretty holiday gift.
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