In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the egg and fancy molasses to the butter mixture, beating until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, ground ginger, and salt.

Gradually stir the dry ingredients into the wet mixture until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to make rolling easier.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

On a floured surface, roll the dough out to approximately 1/4-inch thickness and cut into 2x3 inch rectangles (or use a round cutter).

Place cookies on the prepared baking sheets and bake for 8-10 minutes until puffed and set; do not overbake as they should remain soft.

Allow the cookies to cool completely on a wire rack.

Spread a spoonful of apricot jam onto the flat side of half the cookies and top with the remaining cookies to form sandwiches.