Here you go-Champagnebrød
Champagnebrød (Jam filled Stripes)
70 cookies
½ cup apricot preserves
1 Tablespoon apricot brandy
1 ¾ stick butter, softened
¾ cup sugar
1 egg
Grated rind of 1 lemon
1/8 teaspoon salt
2 cups flour
1. Melt the apricot preserves in a small saucepan. Strain into a small bowl and add the apricot brandy.
2. Preheat the oven to 375 degrees.
3. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy.
4. Add the egg, lemon rind and salt.
5. Mix in the flour ¼ cup at a time. Mix until it forms a dough. Let it rest, covered in a cool place for ten minutes. Do not chill the dough.
6. Fit a cookie press with the disk with a 1 3/8 inch wide opening that is ½ flat on one side and notched on the other. Fill the press with dough, reserving the other dough covered.
7. Press six 11½-inch strips crosswise and equidistant apart onto a large parchment lined baking sheet. Bake for 10-12 minutes or until they are just golden.
8. With a long flexible metal spatula (a frosting spatula is ideal) invert every other strip. Brush jam along each inverted strip and spread it evenly to the edges.
9. Carefully top the jam covered strips with the remaining strips. Smooth the sides down and let the strips soften in the oven for 2-3 minutes.
10. Immediately after removing from the oven cut the strips into 1½-inch lengths. Transfer to a rack and let cool.
11. Repeat the process with the remaining dough.
12. Store in an airtight container.
13. Serve with white wine or Champagne.
70 cookies
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