3 cups flour
2½ sticks unsalted butter
1 cup sugar
1½ teaspoon baking powder
1 teaspoon vanilla extract
1 whole egg
3 egg yolks
6-8 ounces (about half a 15.5-ounce jar) low-sugar apricot jam
Heat oven to 350 degrees. Line a cookie sheet with parchment paper.
Place 2½ 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 ⅛-inch thickness. Cut out dough with cookie cutters and place cookies on prepared cookie sheets. Bake 5-8 minutes until edges are a little golden. Repeat with remaining dough. Let cookies cool. Sandwich the cookies together in pairs with a small spoonful of apricot jam.
Makes 2½ to 3 dozen.
Cook's note: This recipe can easily be doubled. The yield depends on the size and shape of your cookie cutters.
Suzanne Bless, 2003Copyright © 2014 Paddock Publications, Inc. All rights reserved.