These are wonderful! The honey and the apricot jam are a winning combination that makes the sandwich cookies flavorful but not overly sweet. Surprisingly fast to put together, a plate of these makes an attractive gift. They freeze well, too — but unless you hide them in the back of the freezer or use an unmarked container, you’ll be lucky if there are any left to give away!
Yield:
about 3 dozenIngredients
1 cup solid vegetable shortening
1 cup brown sugar
2 eggs
6 tablespoons honey
1 teaspoon vanilla extract
3-1/2 cups all-purpose white flour
2 teaspoons baking soda
1/2 teaspoon salt
Apricot jam
Instructions
In a mixing bowl, cream together the shortening and sugar. Add the eggs, honey, and vanilla and beat until smooth. Sift the flour with the soda and salt. Add the flour mixture to the creamed mixture, beating well. Chill thoroughly.
Preheat the oven to 350 degrees F.
Form the chilled dough into balls about the size of walnuts and place the balls 2 inches apart on ungreased baking sheets.
Bake for 10 to 12 minutes. Remove to wire racks to cool slightly. While still warm, make cookie sandwiches with the apricot jam as the filling.
