Preparation Inline ingredients (beta)
Cook mode
Step 1 Combine the confectioners' sugar, flour, and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine.
Step 2 Add the butter and pulse until the mixture resembles coarse meal.
Step 3 Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow.
Step 4 Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again.
Step 5 Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
Step 6 Preheat oven to 375°F and set racks in upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Step 7 In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
Step 8 Remove the dough from the refrigerator and place on a lightly floured work surface. Roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick.
Step 9 Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough.
Step 10 Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill).
Step 11 Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point.
Step 12 Slide the pans into the refrigerator for 20 minutes to chill.
Step 13 Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners.
Step 14 Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
