Ingredients

• 1 tablespoon pure vanilla extract
• ½ teaspoon salt
• Grated rind of 1 lemon
• 1 cup unsalted butter (softened)
• For the filling -
• 12 oz apricot preserves
• 1 tablespoon fresh lemon juice
• 1 tablespoon rum
• Confectioner’s sugar

Directions

• Directions
• Sift flour into a large mixing bowl and make an indentation or well in the center of the flour. Add the sugar, egg yolks, vanilla, salt and lemon rind to the well. Mix the ingredients in the well together with the flour. Then cut in the butter using a pastry cutter or two sharp knives. At this point the dough out onto a work surface and knead it with your hands until smooth and firm. Divide dough in half and shape into two balls.
• Wrap tightly in plastic. Refrigerate until firm enough to roll out, about 1 hour.
• Meanwhile, heat the apricot over low heat, stirring constantly. Stir in lemon juice and rum. Let cool.
• Heat oven to 325 degrees. Place the chilled dough on a lightly floured surface or between two sheets of floured wax paper. Rolled out with a floured rolling pin to about ¼ inch thickness. Cut out circles of dough about 2 inches in diameter. Place half of the circles onto greased or non-stick cookie sheets. Cut the other half of the circles again with a small shot glass or cookie cutter to form a ring shape. Place the rings onto buttered baking sheets. Bake until light gold 10 to 12 minutes. Cool a little on the cookie sheets.
• To assemble, brush the still warm circles with the cooled apricot mixture. Place one ring on top of each circle and press gently to secure. Spoon a small dollop of the apricot mixture into the center of the cookies. Sprinkle with confectioner’s sugar. Cool. Store in a tightly closed tin.