3/4cup/75 grams confectioners' sugar + for dusting
1/4teaspoonvanilla extract
1cup/125 grams flour
1/2cupapricot jam
Instructions
In a medium bowl, cream together butter, confectioners' sugar and vanilla extract.
Stir flour into the creamed btter and knead just until mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes (or up to several days).
Heat oven to 350 degrees F. Line a cookie sheets with parchment paper. Dust work surface with confectioners' sugar and roll out cookie dough to about 1/8 inch/3 mm thick. Using a cookie cutter, cut an even number of bottoms (without the cutout) and an even number of tops (with a hole in the middle). Transfer with a spatula to the prepared cookie sheets. ?
Freeze each tray 10 minutes before baking.
Bake for 10 to 12 minutes. Let cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.?
Spread the bottom half of the cooled cookies with 1-2 teaspoons apricot jam Place a cookie top on the jam-coated bottom cookie and press lightly. Sift confectioners' sugar over the cooled cookie tops.