VIENNA TEA COOKIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vienna Tea Cookies image

Honorable Mention - Contest Recipe 2007! Create bakery-style bars with easy layers of baked sugar cookie dough and apricot preserves. 28 bars

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

  • Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.
  • In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
  • In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.
  • 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.
  • 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.
  • 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.
  • 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.

There are no comments yet!