Ingredients
- 12 apricot preserves
- 2 egg yolks
- 2 in diameter (inches)
- 1 lemon
- 1 confectioners sugar
- 1 well in the center of the flour
- 1/2 circles again with a shot glass
- 1/2 circles onto greased
- 1/2 shape two balls (into)
- 1/4 thickness
- 375 gr all purpose flour
- 130 gr butter (unsalted)
- 100 gr granulated sugar
- 16 gr rum
- 16 ml lemon juice (fresh)
- 14 gr pure vanilla extract
- 1 gr salt
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 tin. 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 ----
