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Ingredients
| unsalted butter: 2/3 cup (softened) |
| powdered sugar (unsifted): 2/3 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/4 cups |
| salt: 1/4 tsp |
| eggs: 1 (white) |
| water: 1 1/2 tsp |
| granulated sugar: 3 Tbl |
| apricot preserves: 1/2 cup |
Jelly Sandwich Cookies
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
45 min -
Servings
3 serving(s)
Tags
- Combine butter and powdered sugar in a large bowl. Beat at medium speed until creamy.
- Stir in vanilla.
- Reduce speed to low; add flour and salt.
- Beat until well mixed.
- Divide the dough in half and flatten each half into a disk shape.
- Wrap the dough in plastic wrap.
- Refrigerate until firm (1 hour).
- Heat oven to 300°F.
- Roll out the dough on a 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 them 1 inch apart onto ungreased cookie sheets.
- Whisk the egg white with water in small bowl and brush over surface of cookies. Sprinkle with sugar.
- Bake for 10 to 12 minutes or until set; cool completely.
- Meanwhile, heat apricot preserves in a 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 a thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down.
- Repeat with remaining cookies.