Viennese sandwiches

48 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
¾ cup Margarine or butter, softene
1 Egg
2 cups All-purpose flour*
½ cup Ground pecans
¼ cup Apricot jam
1 pack (6 ounces) semisweet Chocolate chips
2 tablespoons Shortening

Directions

*self-rising flour can be used In this recipe.

Mix sugar, margarine and egg. Stir in flour and pecans. Shape into roll 12 inches long. Wrap and refrigerate at least 4 hours or until firm.Heat oven to 350 degrees. Cut roll into ¼-inch slices. Place about 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light golden brown; cool. Put ½ teaspoon jam between 2 cookies to form sandwich. Heat chocolate chips and shortening over low heat until melted. Dip about half of each cookie sandwich into chocolate mixture. ABOUT 2 DOZEN COOKIES; 210 CALORIES PER COOKIE.

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