Apricot Tea Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">230g all-purpose flour</li><li class="ingredients-single-item">30g cornstarch (for extra tenderness)</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">80g powdered sugar, plus extra for dusting</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1/2 teaspoon almond extract (optional)</li><li class="ingredients-single-item">240g high-quality apricot preserves (or homemade apricot jam)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, cornstarch, and salt. The cornstarch is our secret weapon here – it inhibits gluten formation and creates that melt-in-your-mouth texture essential for delicate tea cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and powdered sugar on medium speed for 3-4 minutes until very light and fluffy. This extended beating incorporates air, creating a lighter texture, while powdered sugar ensures a smoother cookie than granulated would.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the vanilla extract and almond extract (if using) and beat until well combined. The almond extract isn't traditional but adds a lovely subtle complexity that complements the apricot beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the flour mixture, mixing just until the dough comes together and no dry spots remain. Be careful not to overmix – this can develop gluten and make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half, shape each half into a disc, wrap in plastic wrap and refrigerate for at least 1 hour. Chilling the dough allows the butter to solidify, which prevents spreading during baking and helps maintain the cookie's shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper. The moderate temperature ensures the cookies bake evenly without browning too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll out one disc of dough to about 3mm (1/8 inch) thickness. Keep the second disc refrigerated until needed. If the dough becomes too soft as you work, pop it back in the refrigerator for 5-10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using your round cookie cutter, cut out as many circles as possible. Re-roll scraps once and cut more circles. You should aim for an even number of cookies for proper pairing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the cookies to the prepared baking sheets, placing them about 2.5cm (1 inch) apart. They won't spread much, but this ensures even air circulation for proper baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes until the edges are just barely turning golden. Don't wait for them to brown – these cookies should remain quite pale. They'll feel slightly soft but will firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience is key – warm cookies will cause the filling to melt and run.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the first batch cools, repeat the process with the remaining dough. Once all cookies are completely cooled, it's time to assemble your sandwich cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Turn half of the cookies upside down. If the apricot preserves seem too thick, stir vigorously to loosen or warm slightly (not hot!). Spoon or pipe about 1 teaspoon of apricot preserves onto the center of each upside-down cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Gently press the remaining cookies on top to create sandwiches, being careful not to press too hard – you want the filling to spread just to the edges without oozing out.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Dust the assembled cookies lightly with powdered sugar using a fine-mesh sieve. This adds a touch of sweetness and a beautiful finishing touch that makes them look professional.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Allow the cookies to set for about 30 minutes before serving. This gives the filling time to settle and slightly firm up. Store in an airtight container with parchment between layers for up to 4 days, though they're at their absolute best within the first 48 hours!</li></ol>