3 C. All-purpose flour
1/2 C. Granulated sugar
2 Egg yolks, beaten
1 T. Pure vanilla extract
1/2 t. Salt
Grated rind of 1 lemon
1 C. Unsalted butter, softened
12 oz. Apricot preserves
1 T. Fresh lemon juice
1 T. Rum
1. 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
will resemble coarse crumbs. Turn 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
2. Wrap tightly in plastic. Refrigerate until firm enough to roll out, about 1
3. Meanwhile, heat the apricot preserves over low heat, stirring constantly.
Stir in lemon juice and rum. Let cool.
4. Heat oven to 325 degrees. Place the chilled dough on a lightly floured
surface or between two sheets of floured wax paper. Roll out with a floured
rolling pin to about 1/4-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. (Make an equal amount of rings to circles.) Place the
rings onto buttered baking sheets. Bake until light gold, 10 to 12 minutes. Cool
a little on the cookie sheets.
5. To assemble, brush the still-warm circles with the cooled apricot mixture.
Place one ring on top of each circle and press gently (they break easily) to
secure. Spoon a small dollop of the apricot mixture into the center of the
cookies. Sprinkle with confectioners' sugar. Cool. Store in a tightly closed
Note: Infused with bits of lemon and pure vanilla and filled with apricot
preserves and rum, the buttery rounds brought second-place honors to their
baker, German-born Anne Kroemer of Chicago. Anne uses a wine glass and a smaller
schnapps glass to cut out these cookies. We've made them slightly smaller by
using round cookie cutters; biscuit cutters work as well. from the Chicago
Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993