Make the Glaze
Have ready a strainer suspended over a 2 cup microwavable measure with a spout that has been lightly coated with nonstick cooking spray.
In a microwavable container, or in a small saucepan on the cooktop, bring the preserves to a boil. Press them through the strainer into the measure. There will be about 2 tablespoons plus 2 teaspoons of residue to discard and there should be ¾ cup plus 2 tablespoons/207 ml/11.7 ounces/333 grams of strained apricot.
In the microwave, reduce the apricot to about ⅔ cup/158 ml/8.9 ounces/253 grams. It should be very thick but still fluid. (The apricot preserves are applied piping hot so that they are still spreadable in a very thin layer, but when cooled become deliciously intense and sticky.) Set the measure in a pan surrounded by hot water to keep the apricot glaze fluid, or return it to the microwave if it becomes too thick to spread. If necessary, stir in a little water. Spread the apricot glaze on the cookies while it is hot.