Jelly Sandwich Cookies

1. 1

   Combine butter and powdered sugar in a large bowl.

2. 2

   Beat at medium speed until creamy.

3. 3

   Stir in vanilla.

4. 4

   Reduce speed to low; add flour and salt.

5. 5

   Beat until well mixed.

6. 6

   Divide the dough in half and flatten each half into a disk shape.

7. 7

   Wrap the dough in plastic wrap.

8. 8

   Refrigerate until firm (1 hour).

9. 9

   Heat oven to 300F.

10. 10

    Roll out the dough on a 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 them 1 inch apart onto ungreased cookie sheets.

13. 13

    Whisk the egg white with water in small bowl and brush over surface of cookies.

14. 14

    Sprinkle with sugar.

15. 15

    Bake for 10 to 12 minutes or until set; cool completely.

16. 16

    Meanwhile, heat apricot preserves in a small saucepan over medium-low heat until mixture just begins to bubble (1 to 2 minutes).

17. 17

    Continue cooking 1 minute.

18. 18

    Strain to remove large pieces, if necessary.

19. 19

    Cool completely.

20. 20

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

21. 21

    Repeat with remaining cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.