Apricot Sandwich Cookies

• 2/3 cup Land O Lakes Unsalted Butter, softened*
• 2/3 cup powdered sugar
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 Land O Lakes Egg (white only)
• 1 1/2 teaspoons water
• 3 tablespoons sanding sugar or granulated sugar
• 1/2 cup apricot preserves

1. Combine butter and powdered sugar in bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Stir in vanilla.
4. Add flour and salt; beat at low speed until well mixed.
5. Divide dough in half.
6. Shape each half into a disk; flatten slightly.
7. Wrap each in plastic food wrap.
8. Refrigerate 1 hour or until firm.
9. Heat oven to 300F.
10. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
11. Cut dough with 1 1/2-inch round cookie cutter.
12. Place 1 inch apart onto ungreased cookie sheets.
13. Whisk egg white with water in bowl; brush over surface of cookies.
14. Sprinkle with sanding sugar.
15. Bake 10-12 minutes or until set.
16. Cool completely.
17. Heat apricot preserves in small saucepan over medium-low heat 1-2 minutes or until mixture just begins to bubble.
18. Continue cooking 1 minute.
19. Strain to remove large pieces, if necessary.
20. Cool completely.
21. Spread thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down.
22. Repeat with remaining cookies.
23. *Substitute Land O Lakes Salted Butter.

butter, powdered sugar, vanilla, flour, salt, egg, water, sanding sugar, apricot preserves

Taken from www.landolakes.com/recipe/1269/apricot-sandwich-cookies (may not work)