Ingredients
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1 1/3 cups unsalted butter, at room temperature
1 tsp vanilla extract
1 1/2 cups powdered sugar
2 1/2 cups all purpose flour
1 large egg white, beaten until foamy
1/4 cup sugar
1/3 cup apricot conserve
1/3 cup raspberry jam
Preparation
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Line two baking trays with baking paper.
To make the cookie dough, use an electric beater to beat butter and vanilla extract until creamy. Reduce speed, add sifted powdered sugar and continue to beat until pale and well combined.
Sift in flour and mix to form a dough. Turn out onto a lightly floured board. Knead gently to form a ball, wrap in plastic wrap and chill for 30 minutes. Roll out dough between two sheets of plastic wrap or baking paper until 3mm thick.
Preheat oven to 350\u00b0F. Cut dough into 60 (2 inch) rounds. Using a 1/2 inch round cookie cutter, cut a hole in the center of 30 cookies. The cut-out dough can be re-kneaded lightly and rolled out to make a few more cookies.
Place cookies on prepared trays, allowing room for spreading. Brush with egg white and sprinkle lightly with sugar. Bake for 12 minutes, until lightly colored. Cool completely on wire racks before storing in an airtight container.
Just before serving, join cookies in pairs, alternating 1 teaspoon of apricot conserve with raspberry jam.
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