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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
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen

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 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 1 hour.
  • Preheat oven to 350°. 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 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.
Nutrition Facts
1 each: 186 calories, 11g fat (6g saturated fat), 16mg cholesterol, 47mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.
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