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Viennese Cookies Recipe

Viennese Cookies Recipe photo by Taste of Home

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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

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Viennese Cookies Recipe

Prep: 35 min. + chilling Bake: 10 min./batch + cooling

Yield: 36 Servings

35 10 45

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.

Nutritional 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.

Originally published as Viennese Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p94

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Viennese Cookies

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Reviewed on Nov. 23, 2011 by rajesh.sharma5

Try it.

Reviewed on Nov. 22, 2011 by rajesh.sharma5

I will try this.

Reviewed on Apr. 19, 2011 by HudsonGal

My family has been making these for decades, and they are fantastic! Be aware that the dough is incredibly fragile, which makes it difficult to roll, but it is TOTALLY worth the effort.