Apricot Filled Brown Sugar Cookies

One afternoon this summer, I found myself with a jar of apricot jam and the urge to bake. Immediately, jam susans came to mind, but decided it was time to dream up a new kind of cookie which could play host to apricot jam. What better than a brown sugar sandwich cookie filled with apricot jam? These tasty little treats became an instant favorite!

Apricot Filled Brown Sugar Cookies

⅔ cup butter
2 cups all-purpose flour
1 egg
¾ cup brown sugar
1 tablespoon milk
1 teaspoon vanilla
Dash salt
1 cup apricot preserves
Powdered sugar

Preheat oven 350 degrees. Beat butter with electric mixer on medium to high speed for 30 seconds. Add about half the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough in half. Cover; chill for 3 hours.
On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Cut with round cutters. In the center of half of the circles, cut another smaller shape (I cut flowers). These will be the tops of the sandwich cookies. Place on an ungreased baking sheet.Bake in a 350 degree oven for 5-7 minutes, until edges are firm and bottoms are lightly browned. Move cookies to cooling rack. While cookies are still warm, sprinkle top cookies with powdered sugar and place a teaspoon of preserves on the bottom cookies. Put tops and bottom together and allow to cool completely.

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