Apricot shortbread sandwiches
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Apricot shortbread sandwiches
  Shortbread    Sandwiches    Christmas    Apricots  
Last updated 6/12/2012 1:04:53 AM. Recipe ID 29590. Report a problem with this recipe.
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      Title: Apricot shortbread sandwiches
 Categories: Christmas, Shortbread, Cooking liv
      Yield: 36 Servings
MMMMM------------------------COOKIE DOUGH-----------------------------
      2    Sticks soft unsalted butter
      1 c  Unsifted confectioners'
      2 lg Egg yolks
  2 1/3 c  All purpose bleached flour

      2 tb Confectioners' sugar
      1 c  Apricot jam
  1. In a mixing bowl beat butter with an electric mixer set at medium
  speed until soft and light. Beat in sugar and continue beating until
  sugar is completely incorporated. Beat in yolks, one at a time,
  beating smooth between each addition, scraping bowl and beaters
  occasionally. Sift flour over butter and egg mixture and fold in with
  a rubber spatula, making sure flour is completely absorbed.
  2. Stretch a piece of plastic wrap on a plate or cookie sheet and
  scrape dough onto wrap. Cover with another piece of plastic wrap and
  press dough into a 10-inch square, about 1/2-inch thick. Chill dough
  until firm, about
        2    hours.
  3. Preheat oven to 350 degrees. Cover 2 cookie sheets or jelly roll
  pans with parchment or foil. Divide dough into quarters and remove
  one quarter at a time from refrigerator to roll.
  4. Place dough on a lightly floured work surface and lightly flour
  dough. Pound dough gently with rolling pin to soften it and roll
  dough to an 8-inch square about 3 1/6-inch thick. Cut dough into
  rounds with a plain 1 3/4 to 2-inch cutter. Arrange rounds on pans,
  about 1-inch apart, as they are cut. Repeat with remaining pieces of
  dough, refrigerating scraps between each rolling. After all the dough
  has been rolled and cut, press scraps together and re-roll them to
  make more cookie bases.
  5. Count bases and make a hole in half the bases with a cutter or
  pastry tube in the center of each. Place pans of cookies in oven and
  immediately lower temperature to 325 degrees. Bake the cookies about
  20 minutes, until they are pale golden and firm. Cool on pans on
  6. To finish cookies, lightly dust the pierced cookie bases with
  confectioners' sugar. Arrange unpierced bases, upside down, on a
  clean pan. Bring jam to a simmer in a small saucepan over low heat
  and strain; allow jam to reduce for a minute or two, until slightly
  thickened. Gently spoon about 1/4 teaspoon of jam on each unpierced
  base, spreading it to within 1/8-inch of the edge. Top with pierced
  cookies. Place remaining jam in a small plastic bag and force it into
  one corner. Snip a small hole in the corner and squeeze a drop of jam
  into each opening in tops of cookies. Allow jam to dry.
  7. To store, arrange cookies in layers with wax parchment paper
  between in an airtight container. 

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Recipe ID 29590 (Apr 03, 2005)

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