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Mary Seldon's Sandwich Cookies

cookies

1 cup unsalted butter; softened
1/2 cup granulated sugar
2 tablespoons vanilla sugar
1/4 teaspoon salt
2 egg yolks
1/4 teaspoon grated lemon rind
2 cups all-purpose flour
1 egg white; beaten
1 teaspoon icing sugar
1/2 cup apricot jam

In large bowl, beat together butter, granulated sugar, vanilla sugar and salt until light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition; beat in lemon rind. Stir in flour, 1/2 cup at a time, until blended. Shape dough into disk; wrap in plastic wrap. Refrigerate for 1 hour or until firm. On lightly floured surface, roll out dough to 1/4-inch thickness. With 2-inch round scalloped cookie cutter, cut out cookies. With 1/2-inch round cookie cutter, cut centred circle out of half the cookies. Transfer to greased or parchment paper-lined rimless baking sheets. In small bowl, gently whisk egg white; brush over cut-out cookie tops. One sheet at a time, bake in centre of 325°F oven for 10 to 12 minutes or until bottoms are light golden. Transfer to rack; let cool. Sprinkle icing sugar onto cookie tops. Spread 1 teaspoon jam onto remaining cookies; top each with cutout cookie.

Contributor: Canadian Living Magazine, December, 2000

Yield: 25 cookies

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