Linzer cookies with apricot jam

Linzer cookies are some of the prettiest cookies related to Holiday season. This is a well tried recipe where the apricot jam may be replaced with other red fruit jam.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and peck of salt on medium speed until light and fluffy, about 5 minutes. Than add the egg white and continue beaten up until foamy. Sift the flour gradually to the butter-egg mixture on low speed and mix just until incorporated.
Cover the bowl and put into refrigerator for 30 minutes. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Line two baking sheets with parchment paper. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
Bake in preheated oven on 200 C degrees until lightly golden brown, 8 to 10 minutes.
Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Warm up gently the apricot jam, add some drop of water if needed to get soft mixture. Than grease the bottom of the cookies with apricot mixture and stick together with the hole part, press gently to secure. Fill the holes with apricot and sift confectioners’ sugar over the cooled cookies. Store the cookies in an airtight container, ready to serve after 1 day.

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