Cutout Pumpkin Sandwich Cookies

• 1 cup butter, softened
• 1-1/4 cups sugar, divided
• 2 large eggs,
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• Confectioners' sugar
• 1/2 cup ground almonds
• 3/4 cup apricot preserves

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
4. . Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350u0b0 for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely.
5. 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.

butter, sugar, eggs, flour, salt, confectioners, ground almonds, apricot preserves

Taken from www.tasteofhome.com/recipes/cutout-pumpkin-sandwich-cookies/ (may not work)