Preparation: 20 min.
Cooking: 13 min.
Total: 33 min.
- 1 Cup unsalted butter , softened
- 3/4 Cup granulated sugar
- 1 large eggs
- 1 1/2 tsp vanilla extract
- 2 Cup all purpose flour
- 1 tsp salt
- 1 Cup unsalted almonds , chopped
- 4 Fl Oz apricot preserves
Preheat oven to 350 ℉. Line baking sheets with parchment paper or silicone liners.
With electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and mix well. Reduce mixer speed to low and gradually add flour and salt, beating just until combined. Stir in almonds.
Using a tablespoonful of dough, roll into balls and place about 2 inch apart on prepared pans. Flatten each cookie slightly.
Bake, one pan at a time, 12-15 minutes, or until lightly browned. Cool on pans for 5 minutes. Then, transfer to wire racks to cool completely.
Spread about 1 tsp of apricot preserves on bottom side of half of the cookies in an 1/8 inch thick layer. Top with remaining cookies, so that the bottoms of each cookie face each other and preserves spread just to the edges.
Depending on consistency of preserves, you may want to refrigerate cookies until 1 hour before serving.