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Lemon-Apricot Sandwiches

Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.

  • Yield: Makes 20
Lemon-Apricot Sandwiches

Source: Martha Stewart Living, June Summer 2006

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 2 tablespoons granulated sugar
  • Finely grated zest of 2 lemons, plus 2 tablespoons fresh lemon juice
  • 1/2 cup apricot jam

Directions

  1. Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.

  2. Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.

  3. Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.

  4. Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfer
    cookies to racks to cool completely.

  5. Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

Cook's Note

You can substitute other varieties of jam for the apricot. Unfilled cookies can be stored in an airtight container up to three days; enjoy filled ones the day you assemble them.

Reviews (20)

  • Syrup4Me 2 Sep, 2011

    I wanted to mention that I rolled some of the last remaining dough into small balls, flattened slightly with a fork and dusted with confectioners sugar...this worked very well (much easier) and was still yummy - I actually preferred it.

  • Syrup4Me 29 Aug, 2011

    This was far more effort than necessary to make cookies! They are tasty - lemony/melt-in-your mouth/crunchy, but take far too long to keep chilled and handle because the dough is incredibly soft. Won't make them again, unfortunately.

  • mykele 7 Jul, 2011

    Once again the ole preheat oven when you are going to
    be chilling and freezing the dough after the actual mixing
    time but I will be preheating while cutting the dough like
    I always do. The recipe sounds delish and I am
    out to the kitchen to make them. Mykele

  • magbridge 15 Dec, 2010

    I haven't tried this yet, but I'm going to just substitute my favorite butter cookie recipe, and add a little almond extract and the lemon rind to it. Hope it works!

  • gingy 15 Dec, 2008

    I ground the almonds too! I read online that that is how to make "almond flour."
    I did that, but the dough stayed so sticky even though I refrigerated the dough for over an hour. The butter was at room temp. Maybe it should have been cold? I usually love Martha's recipes, and they always work. Not this one. Too bad; they looked great.

  • gibbjane 14 Dec, 2008

    Followed recipe exactly. Used a spice grinder to process almonds which worked great. However the cookies spread and lost their shape even though dough was cold when baked!

  • marjihs 14 Dec, 2008

    I know Trader Joes isn't everywhere, but they sell almond "meal" I think it's called. Would that be close enough?

  • marjihs 14 Dec, 2008

    I know Trader Joes isn't everywhere, but they sell almond meal, is that close enough?

  • Sandra77373 14 Dec, 2008

    Where do you get almond flour??????/

  • kupcakey 14 Dec, 2008

    I can't wait to make them with the lemon curd,I LOVE LEMON!!!
    Karen

  • carabau 12 Dec, 2008

    Erlinda-Lemon curd sounds perfect! Where do you get ginger jam?

  • Sandi344 12 Dec, 2008

    How about adding a little almond paste to flour?

  • Erlinda 12 Dec, 2008

    I'll bet they would be really good with a ginger jam - or lemon curd!!!! Can't wait to make these. Suggestion: Store unused almond flour in a glass canister in the refrigerator. Because of the oils, it could go rancid quickly - and almond flour ain't cheap!

  • doribee 12 Dec, 2008

    Almost any jam is great on Ritz crackers, too.

  • Carol-T 12 Dec, 2008

    Wow- Thanks so much for sending us your comment! I would have tried to be ceative, and to no avail!! You're awesome, maybe they can incorporate your comments as tips in that recipe.
    Carol = )

  • Anarie 12 Dec, 2008

    If you can't find almond flour, you should probably use a different cookie recipe. If you tried to use regular flour, the texture wouldn't be right-- almond flour has natural oils and is coarser than wheat flour. You could TRY to make your own almond flour in a food processor, but you would probably end up with almond butter instead. There are several other lemon cookie recipes on this site that do use regular flour and could be turned into sandwich cookies instead of trying to adjust this one.

  • hunnybcookies 12 Dec, 2008

    So you think that flour could be substituted with regular flour and perhaps add a little almond extract? Or is it one of those flours that perform differently than all purpose?

  • Jeanne141 12 Dec, 2008

    Health food stores carry almond flour. Many supermarkets are now carrying it too.

  • Ann_Diamond 12 Dec, 2008

    Where do you purchase almond flour? I've never noticed it in any of my local supermarkets.

  • waldo34 12 Dec, 2008

    These look great

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