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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 36 |
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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 Ingredients:
1-1/4 cups butter, softened |
2/3 cup sugar |
2-1/4 cups king arthur unbleached all-purpose flour |
1-2/3 cups ground almonds |
1 cup apricot preserves |
2 cups (12 ounces) semisweet chocolate chips |
2 tablespoons shortening |
Directions:
1. 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.
2. 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.
3. Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
4. 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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