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1 rating

Viennese Cookies Recipe

A chocolate glaze tops tender cookies filled with apricot jam.

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18
Servings
397
Calories Per Serving

Ingredients

  • 1 1/4 Cup butter, softened
  • 2/3 Cups sugar
  • 2 1/4 Cups all-purpose flour
  • 1 2/3 Cup 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 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

Nutritional Facts
Servings18
Calories Per Serving397
Total Fat25g38%
Sugar26gN/A
Saturated12g61%
Cholesterol34mg11%
Protein5g9%
Carbs45g15%
Vitamin A110µg12%
Vitamin C2mg3%
Vitamin D0.2µg0.1%
Vitamin E3mg14%
Vitamin K3µg4%
Calcium40mg4%
Fiber3g11%
Folate (food)12µgN/A
Folate equivalent (total)52µg13%
Folic acid24µgN/A
Iron2mg10%
Magnesium50mg13%
Monounsaturated9gN/A
Niacin (B3)1mg7%
Phosphorus89mg13%
Polyunsaturated2gN/A
Potassium169mg5%
Riboflavin (B2)0.2mg12.1%
Sodium11mgN/A
Sugars, added26gN/A
Thiamin (B1)0.2mg10.2%
Trans0.7gN/A
Zinc0.7mg4.8%
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