These Apricot Jam Sandwich Cookies are soft, buttery, and filled with sweet apricot jam. They are easy to make and perfect for a tasty snack or dessert.
Ingredients:
- 7 oz (200 g) margarine
- 7 oz (200 g) lard (or you can substitute with butter if preferred)
- 3 1/3 cups (1 kg) all-purpose flour
- 2 large eggs
- 1 packet baking powder (about 2 tsp)
- 2 1/2 cups (300 g) powdered sugar
- Juice and grated zest of 2 lemons
- Apricot jam (for filling)
- Powdered sugar mixed with vanilla sugar (for dusting)
Instructions:
- In a large bowl, cream together the lard and softened margarine until fluffy.
- Add the eggs and mix well.
- In a separate bowl, combine the flour with the baking powder and powdered sugar. Gradually add this dry mixture into the wet ingredients, stirring to combine.
- Add the lemon juice and grated zest, and knead the dough thoroughly until smooth.
- Roll out the dough to about 1/8 inch (3 mm) thickness on a lightly floured surface.
- Use a round cookie cutter (about 1.5 inches / 4 cm diameter) to cut out cookies. For half of the cookies, cut out a small circle in the center to make a ring shape. You can use a small round cutter or a bottle cap for this.
- Place the cookies on a greased or parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (180°C) for about 15 minutes, until very lightly golden but still pale.
- Let cookies cool completely.
- Spread apricot jam on the whole cookies, then sandwich with the ring-shaped cookies.
- Roll the edges of the assembled cookies in powdered sugar mixed with vanilla sugar for a nice finish.
Note: If desired, you can add some finely ground walnuts to the dough, but the traditional version is usually without nuts.
