Souvaroffs

• 1 3/4 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 teaspoon light rum or vanilla extract
• 2/3 cup strained jam, such as apricot, raspberry, and strawberry

1. Into a bowl sift together the flour and the confectioners' sugar, add the butter, and blend the mixture until it resembles meal.
2. In a small bowl whisk together the egg yolk, the ice water, and the rum, add the mixture to the flour mixture, and combine the mixture until it forms a dough.
3. On a work surface knead the dough with the heel of a hand for a few seconds to distribute the fat evenly and form it into a ball.
4. Dust the dough with flour and chill it, wrapped in wax paper, for 30 minutes.
5. Halve the dough, on a floured surface roll out 1 of the halves 1/8 inch thick, and cut it into rounds with a 1 1/2-inch scalloped cutter.
6. Gather the scraps together, reroll them, and cut out more rounds.
7. Roll out the remaining half of the dough 1/8 inch thick and cut out more rounds in the same manner.
8. Cut out the centers of half the rounds with a 1/2-inch plain round cutter to form rings.
9. Bake the rounds and rings in batches on greased baking sheets in the middle of a preheated 325F.
10. oven for 12 minutes, or until they are faintly golden.
11. Transfer the cookies with a metal spatula to racks and let them cool.
12. Spread the bottom of each round lightly with some of the jam and top it with one of the rings.
13. Drop a scant 1/4 teaspoon of the remaining jam in the center of each cookie and let the cookies stand on the racks for 1 hour.

flour, sugar, butter, egg yolk, water, light rum, strained jam

Taken from www.epicurious.com/recipes/food/views/souvaroffs-13179 (may not work)