Apricot Sandwich Cookies

Directions

1. In a large bowl, cream butter and powdered sugar until smooth.  Stir in vanilla, flour and salt.  Beat on medium until well blended.  
2. Divide dough and flatten before wrapping in plastic wrap.  Chill in refrigerator for about one hour.
3. Heat oven to 300°F.
4. On a lightly floured surface, roll dough until it is 1/8 inch thick.  Using the large round or shaped cutter (from a sandwich cookie cutter set) press cookies and place on ungreased cookie sheet.  Remove the center from half of the cookies using the small cutter.
5. Bake for 10 to 12 minutes until lightly browned. Let cool.
6. While cookies cool, heat preserves in small saucepan until mixture begins to bubble (about one minute).  Cook for 1 minute longer.  Let cool completely.  
7. Spread a thin layer of cooled preserves over bottom cookie and top with the cookie with the center cut out.  
8. Dust lightly with powdered sugar.