Apricot Butter Cookies

1 jar apricot preserves

2-1/2 C flour

1 t baking powder

1 pinch salt

2 sticks unsalted butter, softened

½ C sugar

¼ C brown sugar

1 t vanilla

1 large egg

1 C confectioner’s sugar

2 t lemon juice

3 T water

Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining ½ cup sugar in large bowl with electric mixer at a moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix and low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 350 degrees. Divide dough into 4 pieces. Form each piece of dough into an 8” rope. Pat dough into 8” x 1-1/2” rectangle on ungreased cookie sheet, 2 per sheet. Make a shallow trough lengthwise down center of each rectangle with your finger and spread preserves into trough. Bake about 20 minutes until edges are golden. Cool. Whisk confectioner’s sugar, lemon juice and water until smooth. Drizzle icing over rectangles. Cut diagonally into 1” strips. Let stand until icing is set. Makes about 24 slices.