Apricot Sandwich Cookies

STEP 1

Combine butter and powdered sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in vanilla. Add flour and salt; beat at low speed until well mixed.

STEP 2

Divide dough in half. Shape each half into a disk; flatten slightly. Wrap each in plastic food wrap. Refrigerate 1 hour or until firm.

STEP 3

Heat oven to 300°F.

STEP 4

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut dough with 1 1/2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

STEP 5

Whisk egg white with water in bowl; brush over surface of cookies. Sprinkle with sanding sugar. Bake 10-12 minutes or until set. Cool completely.

STEP 6

Heat apricot preserves in small saucepan over medium-low heat 1-2 minutes or until mixture just begins to bubble. Continue cooking 1 minute. Strain to remove large pieces, if necessary. Cool completely. Spread thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down. Repeat with remaining cookies.