Vienna Tea Cookies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup whole almonds

1/2

cup butter or margarine, softened

1

egg

1/2

cup apricot jam or preserves

1/2

cup powdered sugar

1

teaspoon water

• 1 Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.
• 2 In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
• 3 In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.
• 4 Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.
• 5 Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
• 6 Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.
• 7 Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature.