Lemon Apricot Sandwich Cookies

Lemon Apricot Sandwich Cookies

Ingredients

½ cup Almond Flour

½ cup All-Purpose Flour

¼ cup corn starch

½ tsp Salt

1 stick Butter

¼ cup Confectioners’ Sugar, plus more for dusting

2 tbs Sugar

2 Lemons, zested

1 Tbs Fresh Lemon Juice

½ jar Lighthouse Keeper’s Sour Cherry Apricot Jam

Instructions

Whisk together flours, cornstarch and salt in a small bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugars, lemon zest and lemon juice on med speed, about 3 mins. Reduce speed to low and add flour mixture in batches and mix until its fully combined. Wrap the dough on plastic and refrigerate for at least 30 mins.

Preheat oven to 350F. Place chilled dough between 2 pieces of parchment and roll it out to about 1/8in thick. Place on a baking sheet and freeze for at least 10 mins.

Using a 2” fluted cookie cutter, cut cookies and place them on a parchment lined baking sheet. Repeat rolling out the dough in parchment and freezing until it’s all used.

Bake cookies at 350F for 15-16 mins or until they begin to turn golden brown.

Allow cookies to cool on a wire rack. Once cooled, spread about 1 tsp of jam on one half of the cookies and top with the second half of the cookies. Using a sieve, dust with confectioners’ sugar.

 Makes about 18 sets of sandwich cookies.

 Any flavor of jam will work with this recipe!