APRICOT COOKIES (CHRISTMAS)
Makes 4 dozen.
1/2 tsp salt
1 1/2 sticks unsalted butter
1/2 cup powdered sugar
1 tsp vanilla
1 3/4 cups flour
1/4 cup apricot jam
Powdered sugar
USING
a food processor, add flour and powdered sugar, pulse to mix. Combine butter, vanilla and salt until blended. Add flour,
mix until incorporated. Heat oven to 325 degrees. Line 2 cookie sheets
with parchment. Quarter dough, shape into 4 disks. Roll out each disk
1/4" thick between 2 sheets of wax paper. Using a 2" round cutter, cut
out cookies, transfer to pans. Using a 1" round cutter, cut holes in
centers of half of the cookies. Press circle cutouts together with the
rest of the dough scraps, reroll, then cut out more cookies. Refrigerate cookies 10 min. Bake until cookies are pale golden 8 min. Let cool on
pan 2 min. transfer to racks. While cookies are still warm, spread 1/2
tsp jam on each whole cookie, mounding in center. When cookies are cool, dust cookie rings with powdered sugar, place on top of jam topped
cookies, then SERVE...
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