This recipe is, as far as its ingredients and initial procedures are concerned, the same as for Harlequin. And so it is sometimes convenient to make both kinds of cookies at the same time. These work well for children (and grown ups) who would enjoy apricot layer cookies, but without the walnuts that are in Harlequins.
150 g sugar (5 1/2 oz)
300 g butter (10 1/2 oz)
1 tsp baking powder
400 g all purpose flour (14 oz; plus some additional flour for dusting the workspace)
Enjoy! These cookies should stay fresh if kept in an airtight container in the refrigerator, even for a couple of weeks. But if you like them crunchy, eat them sooner rather than later, since the jam will soak into the cookies over time.