These apricot jam sandwich cookies will bring you back to your childhood! The cookie dough is soft and easy to work with, perfect for even the smallest bakers. This recipe makes a very large amount of cookies, so feel free to halve the recipe to yield a smaller batch. And if apricot jam isn't your favorite, feel free to get creative with the fillings (think melted chocolate, chocolate spread, lotus cookie butter...).
Apricot Jam Sandwich Cookies (Large Yield)
- Cooking and Prep: 25 m
- Serves: 40
Prepare the Cookies
Yield: 80 cookies
Cream shortening and flour.
Add remaining ingredients. Knead into smooth dough.
Roll out dough on floured board to 1/4-inch thickness. Cut into shapes with juice glass or a cookie cutter.
With a thimble, make a hole in the center of half of the cookies.
Bake on lined cookie sheets for seven to eight minutes, until golden.
When cool, spread whole cookie with apricot jam and cover with cookie with center hole.
Use flower cutter for a pretty version.
Photography by Tamara Friedman