Pre-heat the oven to 170°C.
Grease and line baking trays with nonstick baking paper. In a mixing bowl, cream the margarine and sugar until pale and fluffy using a handheld electric whisk. Beat in the flour, bicarbonate of soda and vanilla extract and knead this dough lightly for 5 minutes.
Roll the dough out on a lightly floured surface to 1cm thickness and cut half of the dough into round biscuit shapes using a 5cm round cookie cutter. Use a smiley face cookie cutter to cut shapes out of the rest of the dough. Arrange on the baking trays spaced apart.
Bake for 15-20 minutes and let them cool on the baking tray for a few minutes before moving to a wire rack to cool completely. Once cool, spread the non-smiley-face cookies the apricot jam. Liberally dust the smiley face cookies with the icing sugar. Position on top of the jam to complete the biscuits.