Jelly Sandwich Cookies

Submitted by eclairekat

"This recipe is from the Land O'Lakes website. They specify apricot jelly, but you can use whatever you like the best!"

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Yields: 3 1/2 dozen sandwich cookies
• Serves: 42

ingredients

• 2⁄3 cup unsalted butter, softened
• 2⁄3 cup powdered sugar
• 1 teaspoon vanilla
• 1 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 1 egg white
• 1 1⁄2 teaspoons water
• 3 tablespoons granulated sugar
• 1⁄2 cup apricot preserves

directions

1. Combine butter and powdered sugar in a large bowl. Beat at medium speed until creamy.
2. Stir in vanilla.
3. Reduce speed to low; add flour and salt.
4. Beat until well mixed.
5. Divide the dough in half and flatten each half into a disk shape.
6. Wrap the dough in plastic wrap.
7. Refrigerate until firm (1 hour).
8. Heat oven to 300°F.
9. Roll out the dough on a lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
10. Cut dough with 1 1/2-inch round cookie cutter.
11. Place them 1 inch apart onto ungreased cookie sheets.
12. Whisk the egg white with water in small bowl and brush over surface of cookies. Sprinkle with sugar.
13. Bake for 10 to 12 minutes or until set; cool completely.
14. Meanwhile, heat apricot preserves in a small saucepan over medium-low heat until mixture just begins to bubble (1 to 2 minutes).
15. Continue cooking 1 minute.
16. Strain to remove large pieces, if necessary.
17. Cool completely.
18. Spread a thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down.
19. Repeat with remaining cookies.

Reviews

[Nancy G.]

We enjoyed these cookies. I used raspberry preserves and they were easy to make. Make sure you allow for chilling the dough. Thanks for posting! Made for PAC Fall 2008.