3/4 lb (3 sticks) unsalted butter or margarine, at room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
3 1/2 cups flour
1/4 tsp salt
3/4 cup good apricot jam
Confectioner’s sugar, for dusting
Food coloring (optional)

     1. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until
they are just combined. Add the vanilla.

     2. In a medium bowl, sift together the flour and salt, then slowly add it (half a cup at a time) to the butterand-
sugar mixture. Mix on low speed until the dough starts to come together. Place the dough onto a surface
dusted with flour and shape into a flat disk. Wrap in plastic and chill for at least an hour.

     3. Preheat the oven to 350°F.

     4. On a well-floured surface, roll out half of the dough to a 1/4-inch thickness. Keep the remaining dough in
the refrigerator. Cut out cookies to your preferred shape. Then, with a small cutter, cut out a hole from the
middle of half of the cookies.

     5. Place the cookies on an ungreased baking sheet and chill for 15 minutes. While they are chilling, prepare the
other half of the dough.

     6. Bake the cookies for 12–15 minutes, until the edges begin to brown. Allow to cool to room temperature.

     7. Spread the jam (which can also be tinted with food coloring for variety) on the flat side of each solid cookie.
Dust the top of the cut-out cookies with confectioner’s sugar and press the flat sides together, with the jam in
the middle and the confectioner’s sugar on top.

This recipe was featured in Kosher Inspired, Issue 3, March 2011.  Kosher Inspired is brought to you by Mishpacha Magazine.