APRICOT SANDWICH COOKIES | SABLEH/LINDZER

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: peach jam

Fruit preserves offer a lower sugar option.

granulated sugar

🥗Healthier: stevia

💰Cheaper: sucrose

Stevia reduces calories while maintaining sweetness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative.

Cream together 2 cups of powdered sugar and 1 pound of softened butter in a mixing bowl until cohesive.

In a separate bowl, combine 4 cups of flour and 1 packet of vanilla sugar (or 2 teaspoons of vanilla extract) and optional 1/4 teaspoon of salt.

Slowly incorporate the dry mixture into the butter and sugar mixture, mixing until almost all the flour is added.

If the dough is too sticky, add 3 tablespoons of vodka and continue mixing.

Add about 4 tablespoons of additional flour to reach the desired consistency, adding little by little to avoid over-flouring.

Prep a baking sheet with parchment paper and spray oil onto it.

Roll out the dough using a sheet of plastic until about 1/4 inch thick.

Use a 1-inch fluted cookie cutter to cut out the base cookies (without a hole).

Place the base cookies on the lined baking sheet, making roughly 40 cookies.

For the cookie tops, repeat the rolling process, then use the fluted cookie cutter and a sewing thimble to punch out holes in the center of the tops.

Bake the cookies in a 315°F (157°C) oven for about 20 minutes, pulling them just before they start to turn golden brown.

Once cooled slightly, sprinkle powdered sugar on the tops of the cookies using a sieve while they are still warm.

Spread a small spoonful of apricot jam onto the center of each base cookie, then top with a cookie that has a hole in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens