Apricot Cookies

Whisk together the flour, a pinch of salt, and confectioners' sugar. Cut in the cold butter and rub quickly with your fingertips until it resembles coarse crumbs. Pour in the ice-cold water and bring the dough together into a ball, kneading just slightly. If the dough feels too crumbly and won't hold together, add a splash more water.

Wrap the dough in plastic wrap and chill in the refrigerator for 1.5 to 2 hours.

Roll out the chilled dough thinly on a lightly floured surface. Cut out rounds.

Place an apricot half and a spoonful of cinnamon sugar onto one dough round. Cover with the second round, make a small slit on top, and crimp the edges firmly with a fork, much like a hand pie.