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Viennese Cookies

 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


  • 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


  • 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)

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.