• Gather your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.

Prepare the Flour

• Using a food processor, combine the all-purpose flour, old-fashioned oats, and pecans. Pulse to grind into a semi-fine flour.
• (If desired, you may substitute English walnuts for the pecans, with little taste difference.)

Make the Dough

• In a medium bowl, combine the processed oat mixture, baking powder, ground cinnamon, and salt. Whisk to combine.
• Using a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about three minutes. Scrape the bowl as needed. Add the egg and vanilla extract, mixing to combine.
• Gradually add the oat mixture to the creamed butter, mixing just to combine. Scrape the bowl as needed, and do not overbeat.
• Wrap the dough in plastic wrap and refrigerate until firm, about forty minutes.

Cut Out the Cookies

• Preheat oven to 350℉. Remove the dough from the refrigerator and allow it to sit at room temperature for 5 minutes for better workability. Divide dough in half.
• On a lightly floured surface, roll half of the dough out to about 1/8″ thickness. Cut dough with cookie cutters and transfer with an offset spatula to a cookie sheet lined with parchment paper or a silicone baking mat. Repeat until all the dough has been used.
• Try to work quickly. If the dough becomes too soft (or sticky), you may refrigerate it for a few minutes until chilled and more workable.
• It also helps to dip the cookie cutter (and the offset spatula) in flour before each cut and before transferring cookies to baking sheet, to prevent sticking.
• Place the first baking sheet in the refrigerator while you finish up the rest of the cookie dough.
• Repeat with the second half of the cookie dough, using the center cutter for the remaining cookies. If desired, you may sprinkle the top half of the cookies with decorating sugar.
• Place second baking sheet in refrigerator to chill. Depending on the size of the cookies, you may need a third baking sheet to finish the cookie dough.
• Total refrigeration for the cookies is 15-30 minutes.

Bake and Assemble the Cookies

• Place the first baking sheet in a preheated oven and bake for 10-12 minutes, until edges start to turn brown. Allow to cool for 7-8 minutes, then transfer to a wire rack. Repeat with the remaining baking sheets until all the cookies are baked.
• Once the cookies have cooled completely, it’s time to assemble them. Pair cutout tops with bottoms, matching size and shapes.
• Spoon apricot preserves onto the bottom cookies, spreading the jam to the outer edges.
• Place the tops of the cookies onto the jam, pressing lightly to attach and line up with the pattern.
• If the cookies have not already been sprinkled with sugar, you may opt to sprinkle the tops with powdered sugar.
• This recipe will make 36-40 assembled cookies.