Apricot Sandwich Cookies

1. 1

   Combine butter and powdered sugar in bowl.

2. 2

   Beat at medium speed, scraping bowl often, until creamy.

3. 3

   Stir in vanilla.

4. 4

   Add flour and salt; beat at low speed until well mixed.

5. 5

   Divide dough in half.

6. 6

   Shape each half into a disk; flatten slightly.

7. 7

   Wrap each in plastic food wrap.

8. 8

   Refrigerate 1 hour or until firm.

9. 9

   Heat oven to 300F.

10. 10

    Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.

11. 11

    Cut dough with 1 1/2-inch round cookie cutter.

12. 12

    Place 1 inch apart onto ungreased cookie sheets.

13. 13

    Whisk egg white with water in bowl; brush over surface of cookies.

14. 14

    Sprinkle with sanding sugar.

15. 15

    Bake 10-12 minutes or until set.

16. 16

    Cool completely.

17. 17

    Heat apricot preserves in small saucepan over medium-low heat 1-2 minutes or until mixture just begins to bubble.

18. 18

    Continue cooking 1 minute.

19. 19

    Strain to remove large pieces, if necessary.

20. 20

    Cool completely.

21. 21

    Spread thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down.

22. 22

    Repeat with remaining cookies.

23. 23

    *Substitute Land O Lakes Salted Butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.