Apricot Sandwich Tea Cakes Recipe

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Apricot Sandwich Tea Cakes
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Ingredients
13
Count
Nutrition
1004
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Combine the flour and baking soda in a food processor.
  2. Sprinkle the butter chunks inches.
  3. Pulse until the consistency of fine crumbs.
  4. Turn out the mixture into a large bowl.
  5. In a medium bowl, beat the egg yolks with the brandy (orange juice or schnapps) vanilla, almond extract, lemon and orange zests and salt until well blended Stir then knead the egg yolk mixture into the flour mixture until evenly incorporated.
  6. If the dough seems dry, add up to 2 tbs of water a little at a time until evenly incorporated.
  7. Divide the dough in half.
  8. Place each portion between large sheets of wax paper.
  9. Roll out each portion 1/8 thick, check the underside of the dough and smooth out any wrinkles that form.
  10. Stack the rolled portions (paper still attached) on a baking sheet.
  11. Freeze for 15 minutes or until chilled and slightly firm.
  12. Preheat the oven to 350°F.
  13. Grease several cookie sheets or coat with nonstick spray.
  14. Working with 1 portion at a time and leaving the remaining dough in the freezer, gently peel away then pat one sheet of wax paper back into place.
  15. Flip the dough over and peel off the other sheet, throw this away.
  16. Using a 2-1/4 cookie cutter, cut out the cookies.
  17. Using a mini cutter, cut out the center piece of half of the cookies.
  18. Using a spatula, transfer the cookies to a baking sheet and freeze until firm again.
  19. Reroll the scraps, using up the dough until it's gone.
  20. Bake the cookies, 1 sheet at a time, in the upper rack of the oven for 8-12 minutes or until just slightly colored on the tops and started to darken at the edges.
  21. The cookies with the cutouts will cook faster than the ones without, so watch so those don't start to burn.
  22. Transfer the cookie sheet to a wire rack and et the cookies firm up for 1-2 minutes, then transfer the cookies to the wire racks, let stand until cooled Once cooled, spread about 1 tsp of the preserves or jam on the underside of each cookie bottom.
  23. Center the tops over the bottoms.
  24. Very lightly press them together until the jam shows through the cutout.
  25. Store in an airtight container for up to 1 week.
  26. Freeze for up to 2 months, but do not fill until just before serving if you plan to freeze them.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1003.66 Kcal (4202 kJ)
Calories from fat 463.72 Kcal
% Daily Value*
Total Fat 51.52g 79%
Cholesterol 153.52mg 51%
Sodium 1948.57mg 81%
Potassium 183.64mg 4%
Total Carbs 125.02g 42%
Sugars 46.98g 188%
Dietary Fiber 8.32g 33%
Protein 12.07g 24%
Vitamin C 0.6mg 1%
Vitamin A 0.4mg 14%
Iron 5.1mg 28%
Calcium 241.6mg 24%
Amount Per 100 g
Calories 416.74 Kcal (1745 kJ)
Calories from fat 192.55 Kcal
% Daily Value*
Total Fat 21.39g 79%
Cholesterol 63.74mg 51%
Sodium 809.09mg 81%
Potassium 76.25mg 4%
Total Carbs 51.91g 42%
Sugars 19.51g 188%
Dietary Fiber 3.46g 33%
Protein 5.01g 24%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 14%
Iron 2.1mg 28%
Calcium 100.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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