Cutout Pumpkin Sandwich Cookies |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Apricot preserves peek out of these buttery, tender sugar cookies. Make them throughout the year with a variety of cookie cutter shapes. Ingredients:
1 cup butter, softened |
1-1/4 cups sugar, divided |
2 eggs, separated |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
confectioners' sugar |
1/2 cup ground almonds |
3/4 cup apricot preserves |
Directions:
1. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm.
2. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately).
3. Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely.
4. Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling. Yield: 2 dozen.
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