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Dessert Recipes

Apricot Sandwich Cutouts

These sweet butter cookies layered with fruity jam are perfect served with a cup of tea on a cold afternoon.

Serving Size:


Active Time:

45 min.

Total Time:

1 hr., 45 min.


  • ½ cup butter, at room temp.
  • ½ cup confectioners’ sugar + additional
  • ¼ tsp. salt
  • ¼ tsp. almond extract
  • 1¼ cups all-purpose flour
  • 2 Tbs. apricot jam


  1. Heat oven to 350°F. Line 2 baking sheets with parchment paper. On medium speed, beat butter, ½ cup confectioners’ sugar and salt until blended. On low, beat in almond extract, then flour until dough forms. Shape into disk. Wrap in plastic wrap; chill until firm, 30 min.
  2. On lightly floured surface, roll out dough to 1⁄8″ thickness. Using assorted 2″ cookie cutters, cut out an even number of each shape, rerolling scraps as necessary. Place 1″ apart onto baking sheets. Bake cookies until edges are golden, 8–10 min. Cool.
  3. Dividing evenly, spread flat side of half of cookies with jam; top with coordinated shaped cookies to make sandwiches. Just before serving or gift-giving, sprinkle with confectioners’ sugar.

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