Preheat oven to 350 degrees, Grease cookie sheets and set aside.
Make the apricot glaze by warming the preserves and straining through a sieve with enough brandy to be spreadable. Set aside
In a mixing bowl, cream together butter and sugar, Add egg and lemon zest and mix until blended. Add flour with salt one half cup at a time. Mix just until combined. Let dough rest for 10 minutes--do not refrigerate
Using a cookie press fitted with a saw tooth disc, press out long, equal size strips of dough onto greased cookies sheets. Ensure that you have an even number of strips.
Bake strips for 10-12 minutes, being careful not to brown. Remove from oven and let cool slightly
Turn one strip over and smooth glaze onto smooth side. Top with an equal sized strip, smooth sides together. Repeat with remaining strips. Return filled strips to oven for 3 minutes to allow filling to set. Remove from oven to cool.
Cut strips on a slant to create small cookie bars.