These buttery cookies melt in your mouth and the apricot jam is such a perfect compliment which also makes them chewy in the center, absolutely delicious!
1 pound salted butter
1/2 cup sugar
2 1/2 cups sifted flour
jar of good apricot jam
Preheat oven to 300 degrees F.
Pulse butter into food processor until soft and light. Add sugar and continue to pulse until light and fluffy. Add flour and pulse until thoroughly blended and clumpy.
Transfer mixture onto parchment paper and divide dough into 2 balls.
Roll out one ball of dough on a floured surface to less than 1/4″ thick. Using a 2 1/2″ round fluted cookie cutter stamp out 12 rounds, placing them on an ungreased baking sheet. Spoon teaspoon of apricot jam onto rounds and spread to edge, leaving bulk of jam and apricot pieces in the center. Roll out a second ball of dough to same thickness (less than 1/4″). Stamp out 12 more rounds. Using a 1 ” round fluted cookie cutter stamp out center of rounds and remove from center. Carefully lift tops and place over jam cover rounds. Repeat process with leftover dough.
Place baking sheet into oven for 35 minutes. Remove from heat and cool on cookie sheet.