Apricot-Filled Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cookie dough:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">200g unsalted butter, at room temperature</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">180g high-quality apricot preserves or jam</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For dusting:</li><li class="ingredients-single-item">30g powdered sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">2.5cm (1-inch) round cookie cutter for centers (optional)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air into the dough, creating a tender, crumbly texture in the finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing will develop gluten and make the cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough into two equal portions, flatten each into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 24 hours. This chilling step is crucial as it firms up the butter, making the dough easier to roll and helping the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough to about 3mm (⅛ inch) thickness. Using your round cookie cutter, cut out as many circles as possible. These will form the bottom halves of your sandwich cookies. Transfer them carefully to the prepared baking sheet, spacing them about 2.5cm (1 inch) apart.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disc of dough and cut the same number of circles. For half of these circles (which will be the top halves of your sandwiches), use the smaller round cutter to cut out centers, creating a window for the apricot filling to show through. If you don't have a smaller cutter, you can use the wide end of a piping tip.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the cookies for 10-12 minutes, until the edges are just beginning to turn golden. Watch carefully as they can brown quickly! Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare your filling by stirring together the apricot preserves and lemon juice in a small saucepan over low heat. The lemon juice brightens the apricot flavor and helps cut through the sweetness. Warm gently for 2-3 minutes until smooth and slightly more spreadable, then remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cookies are completely cool, dust the tops (the ones with the cut-out centers) with powdered sugar using a fine-mesh sieve. This step is best done before assembling to avoid getting sugar on the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Turn the solid cookies upside down and spread about 1 teaspoon of the apricot filling in the center of each. Don't spread all the way to the edges, as the filling will spread when you add the top cookie. Place the sugared cut-out cookies on top, pressing very gently to create sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the assembled cookies rest for about 30 minutes to allow the filling to set slightly. This helps prevent the filling from squeezing out when you bite into them. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week, placing parchment paper between layers to prevent sticking.</li></ol>