Swiss Sandwich Cookies (Spitzbuben)

• 14.5 ounces all-purpose flour
• 5 ounces confectioner's sugar
• 1 tablespoon vanilla powder
• 3/4 teaspoon salt
• 10 ounces unsalted butter, softened
• 1 egg white beaten until foamy
• 1/4 cup sanding or decorating sugar
• 1/2 cup strained apricot preserves
• 1/2 cup seeedless raspberry jam

1. Sift the flour, confectioner's sugar, vanilla powder and salt together.
2. Beat butter in mixer until creamy. Mix in the flour mixture at low speed just until blended. Form the dough into a 1 1/2" log. It's a pretty firm dough, so it is easy, but you could use a paper towel cardboard roll cut down one side to help shape your plastic wrap covered log. Chill under firm, about 2-3 hours.
3. Preheat oven to 300*, and line baking sheet pans with parchment paper.
4. Slice the log into 1/4" rounds using a wire cheese slicer (I like using a marble cheese slicer board). Place 1" apart on the parchment. Brush cookies with egg whites and sprinkle with sanding sugar.
5. Bake until pale golden, about 10-15 minutes depending on your oven, then transfer to a rack to cool. Once cool, place about a half teaspoon of jam on half of the cookies, and then top with the other half, pressing gently to spread the jam.

flour, sugar, vanilla powder, salt, butter, egg, sanding, preserves, seeedless raspberry jam

Taken from food52.com/recipes/70456-swiss-sandwich-cookies-spitzbuben (may not work)