[Cookie 078] Lemon-Apricot Sandwiches

So, things have been a little hectic round these parts, which I'll use as my excuse for lack of posting (I'll always have an excuse...always). My brother is getting married next weekend, and in our very own backyard no less, so we've been going crazy prepping and setting up for a party of 120+ guests, which will all be catered by Kogi Korean BBQ (taco) Truck. Which will be parked in our driveway. Can't wait for the entire block to smell like kimchi!!!!! But really, as any other LA eater will attest, this taco truck is off the hook.

Right, anyway, last weekend was the bridal shower, so I of course jumped at the idea to make a batch of cookies for the party. I think and I think--what would be the perfect bridal shower/girly brunch cookie? Something not too intense and decadent, something easy to eat and pick at, dainty, pretty, girly, tasty. Oh, I've got it! Lemon-Apricot Sandwiches: they are light and fluted, dusted with powdered sugar, and have the perfect summery flavors.

I turn to the page, and what do you know, the description even suggests making these for bridal and baby showers! Martha, girl, you and me are two peas in a pod baby! I think I am finally starting to channel her twisted wisdom. I smell a collab project!! I'll have my people your people, aiight Big M? Good.

The recipe for the dough is simple and straightforward. You need to have almond flour (which is the same as almond meal, which is what I used), but that can be a little bit pricey depending on where you shop. You can always grind up raw almonds in a food processor to get the same product, but that's probably even more expensive. But don't substitute it with regular flour: the almond flour gives the cookie a great flavor that without it would leave the cookies really bland.

Okay, so the dough's chillin' in the fridge, and now you're ready to make the filling. One thing: I bought Apricot PRESERVE which is most definitely not the same thing as jam. Not advisable. Preserves are way more syrupy and, at least with the kind I got from Trader Joe's, will drip out of the sandwiched cookies and get all over your hands and be disgusting. At this point, after I had strained the preserves and added the lemon, I realized I had a major problem on my hands, and elbows and forearms and mouth (heehee). My mom and I tried everything: boiling and reducing it down; adding cornstarch; refrigeration. Nothing worked. So we pitched it and used some straight up marmalade from the jar, and added the lemon juice. This worked perfectly, but we had to avoid scooping up too much orange rinds because it made the cookies hard to sandwich. Other than that, it made a really tasty cookie and was the perfect consistency for sandwiching!

By this point all that needs to be done is the final dusting of powdered sugar on top. Tres jolie. Oui. And off we went to the bridal shower. Cookies were a hit. Alongside some divine coconut cupcakes. Perfect combination. Perfect little party. Good good good! Now I gots to make some more cookies for the visiting guest's gift bags. Busy lady, I am.

Oh, and one last thing! Once you fill the cookies, they really should be eaten that day. That being said, you can store the dough (before baking) in the freezer for a good long while, and even keep the baked cookie rounds in an airtight container for up to 3 days without the filling in them. They store/stack adorably too:

In conclusion, as long as you use a good hearty jam for the filling, you'll end up with some really lovely cookies to snack on. I suggest you give it a try. I do I do. But now I shall leave you in peace, Tu es vraiment dégueulasse.

Lemon-Apricot Sandwiches

Makes 20

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.

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{End Results}
Baking Difficultly: 3/5
Ingredient Accessibility: 2.5/5 (just the almond flour and proper jam!)
Tastiness: 4/5
Attractiveness: 4.5/5
Is it worth it?: I'm sure you'll have an event that these are just perfect for, but even if you don't, they're worth it!

{Pairings}
Drink: A Mimosa! Or maybe just some light tea...

Song: Dracula's Wedding -- Outkast (cool video!)
Activity: Definitely an outdoor brunch, with quiches. Something painfully girly...