A chocolate glaze tops tender cookies filled with apricot jam.
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-inch thickness. Cut with a floured 2-1/4-inch round cookie cutter. Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees 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