It's back to school week here in Upstate NY - as evidenced by the increasing presence of school buses jamming up my morning commute. (Please tell me why they need to be in my way before 6:30 in the morning...)
I realize that school buses are a necessary and vital cog in the education wheel; but man, I have a hard time feeling the love when they start adding 5-10 minutes to the morning commute.
Even though we are having the warmest week of the summer, with temperatures in the 90's every day for the past week, the return of school buses heralds the return of baking season.
The bins of apples and displays of squash at the farmer's market this past weekend were another sharp reminder of the imminent season change...
Soon the leaves will turn color and the temperatures will sink further than I even care to think about.
These jam filled sandwich cookies were a nice segue into fall baking - especially since oven time was minimal.
A quick mix then a roll-out, followed by a spell in the refrigerator encompassed most of the work needed to pull these together. Cutting out the dough circles, filling them with jam (apricot) and sealing them up was a fairly painless exercise that didn't leave me resenting the whole cookie making effort.
The end result was a shortbread like cookie with a little burst of flavor in the center. This was a recipe worth repeating.
This post participates in Tuesdays with Dorie.