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Viennese Cookies

A Swedish friend shared this recipe with me many years ago. A chocolate glaze tops tender cookies filled with apricot jam.—Beverly Stirrat, Mission, British Columbia

36 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1-1/4 cups butter, softened
2/3 cup sugar
2-1/4 cups all-purpose flour
1-2/3 cups ground almonds
1 cup apricot preserves
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Directions

In a large bowl, cream butter and sugar until light and fluffy.
Combine flour and ground almonds; gradually add to creamed mixture
and mix well. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on
ungreased baking sheets.
Bake at 350° for 7-9 minutes or until edges are lightly browned.
Remove to wire racks to cool completely.
Spread jam on the bottoms of half of the cookies; top with remaining
cookies. In a microwave, melt chocolate chips and shortening; stir
until smooth. Dip half of each sandwich cookie into chocolate
mixture; allow excess to drip off. Place on waxed paper until set.
Store in an airtight container. Yield: about 3 dozen.

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Viennese Cookies (continued)

Nutrition Facts: 1 cookie equals 186 calories, 11 g fat (6 g saturated fat), 16 mg cholesterol, 47 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.