In a mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of white sugar until light and fluffy, about 3-5 minutes. Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined. Gradually add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt, mixing until a soft dough forms.

Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

Once the dough is chilled, remove it and roll it out on a floured surface to about 1/4 inch thick. Cut out circles and place them on the prepared baking sheets. In the center of each circle, add approximately 1/4 to 1/2 teaspoon of apricot preserves, ensuring not to overfill.

To form half-moons, gently fold the dough over the apricot preserves and press the edges together. Brush edges with water before folding for a better seal.

Place the shaped cookies in your preheated oven and bake for about 12-15 minutes, until the edges are golden brown.

Let the cookies cool for about 5 minutes on the baking sheets. Transfer to a wire rack to cool completely. Dust with confectioners’ sugar while still warm.