Instructions: Beat butter or margarine in a mixing bowl with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and egg.

Beat till thoroughly combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

Divide dough in half. On a lightly floured surface roll each portion of dough to 1/8-inch thickness. Using a 2-1/2 inch scalloped round cutter, cut dough. Cut out small round from center of half the cookies

(re-roll). Place 1 inch apart on greased cookie sheets. Bake in a 375 degree oven about 7 minutes or till edges are firm and bottoms are very light browned. Transfer cookies to wire racks; cool.

Spread about 1/2 tsp. apricot preserves on each cookie without a cutout. Top each with a cutout cookie. Drizzle tops with Chocolate Glaze or sifted powdered sugar.

Makes about 24.

Chocolate Glaze: Heat 1 ounce semisweet chocolate and 1 tsp. shortening in a heavy small saucepan over low heat till melted, stirring often. Remove from heat. Drizzle over cookie sandwiches.

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