Apricot biscuits

Apricot biscuits
Apricot biscuits, tasty desserts shaped like windows and painted with dough over a layer of apricot jam and a layer of dough below. Wonderful taste and offer with coffee.
Ingredients
3 and a half cup of white flour
Half a teaspoon of salt.
1 and 1/3 cups of yellow corn flour
2 and a quarter of the non-salty butter, with room temperature
1 and a half cup of sugar
3 large eggs, room temperature
2 and a quarter of the apricot jam, with room temperature.
Preparation method
Urban oven at 190 °c, mix flour, salt, and corn flour.
In the e-mail pot with the tool of the beater, hit the butter and sugar on average velocity until the mixture becomes open and light, add egg one after the other, with striking them well after each egg, slow down to the islow, and add a mixture of flour and and mix it.
A 27 × 43 cm tray with butter paper, squeeze half the dough evenly underneath it. Put another piece of butter paper over the dough, and then pass a spoon over the paper to settle the dough surface to completely enjoy, remove the paper, and using the back of the spoon, jam over the dough with one equal layer.
Fill the remaining dough in the special bag that is used for the age and decoration, and make a time above the jam with parallel lines and leave a distance of 1.25 cm between them, and then squeeze the penknife to intersect with it. Also spaced a distance of 1.25 cm, bake the cake for about 30 minutes until it becomes gold, perforce on the private wire, then deterministic for rectangles or squares.

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