Warning: these cookies are super scrumptious and may lead to bingeing. Totally worth it. These little pretties are the perfect thing for your Fall festivities. The shortbread is sweet and flakey and oh so comforting! Go ahead...
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
Apricot Preserves (I like Smuckers Simply Fruit)
Powdered sugar for garnish
To make the cookies:
In a separate bowl whisk together the flour and salt.
Beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees with the rack in the middle of the oven.
Line baking sheets with parchment paper.
Roll out your dough on a floured surface. Cut with cookie cutters. Refrigerate any dough you aren't using. Tip: you HAVE to keep the dough the right temperature, otherwise it won't work out that well. Don't worry, you're smart, you'll figure it out.
Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This is super important, it will firm up the dough so the cookies will maintain their shape when baked.
Bake for about 10 minutes, or until cookies are lightly browned.
Cool on a wire rack.
To Assemble Cookies:
Smear some apricot preserves on the bottom cookies, gently lay your top cookie on top.
It's also really fun to use a cookie cutter with cutouts so you can see the apricot through the cutouts. Isn't this jack-o-lantern just darling?