Apricot Sandwich Tea Cakes Recipe

Description 🍰

Welcome to the delightful world of Apricot Sandwich Tea Cakes! This recipe is a gem from “The All-American Cookie Book” by Nancy Baggett. These charming treats are perfect for satisfying your sweet cravings or impressing guests at your next gathering. With a combination of tender cookie layers sandwiched together with vibrant apricot preserves, these tea cakes are a delightful indulgence that will have everyone asking for more. Let’s dive into the recipe and create some magic in the kitchen!

Ingredients 🥄

3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, cut into chunks
2 teaspoons vanilla extract
2 cups granulated sugar
Zest of 1 lemon
Zest of 1 orange
1/4 teaspoon salt
2/3 cup apricot preserves or jam
1 tablespoon brandy (or orange juice or schnapps)
2 egg yolks

Instructions 📝

1. Prepare the Dough

In a food processor, combine the flour and baking soda.
Add the chunks of unsalted butter and pulse until the mixture resembles fine crumbs.
Transfer the mixture to a large bowl.

2. Make the Egg Yolk Mixture

In a medium bowl, beat the egg yolks with the brandy (or substitute), vanilla extract, almond extract, lemon zest, orange zest, and salt until well blended.
Knead the egg yolk mixture into the flour mixture until evenly incorporated.
If the dough seems dry, gradually add up to 2 tablespoons of water until it comes together.

3. Chill the Dough

Divide the dough in half.
Place each portion between sheets of wax paper and roll out to 1/8″ thickness.
Stack the rolled portions on a baking sheet and freeze for 15 minutes until chilled and firm.

4. Preheat and Prepare

Preheat the oven to 350°F (175°C).
Grease several cookie sheets or line with parchment paper.

5. Cut and Bake

Working with one portion of dough at a time, peel away one sheet of wax paper and cut out cookies using a 2-1/4″ cookie cutter.
For half of the cookies, use a mini cutter to cut out the center.
Transfer the cookies to a baking sheet and freeze until firm.
Reroll any scraps and continue cutting out cookies.
Bake the cookies on the upper rack of the oven for 8-12 minutes, until lightly colored on top and edges start to darken.

6. Assemble the Sandwiches

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer to wire racks to cool completely.
Spread about 1 teaspoon of apricot preserves on the underside of each whole cookie.
Top with the cutout cookies and lightly press together until the preserves show through.
Store the sandwich cookies in an airtight container for up to 1 week, or freeze for up to 2 months (fill just before serving if freezing).

Nutritional Information 📊

Calories: 115.8 per sandwich cookie
Fat: 5.5g
Saturated Fat: 3.4g
Cholesterol: 24.2mg
Sodium: 34.8mg
Carbohydrates: 15.7g
Fiber: 0.3g
Sugar: 6.3g
Protein: 1.2g

Enjoy Your Apricot Sandwich Tea Cakes! 🎉

Now that you have the recipe for these delightful Apricot Sandwich Tea Cakes, it’s time to get baking! Whether you’re treating yourself to a cozy afternoon tea or sharing them with loved ones, these cookies are sure to be a hit. Enjoy the delicious flavors and the joy of homemade treats with every bite!