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Title: Viennese Sandwiches
Categories: Cookie Chocolate Dessert
Yield: 48 Servings
| 1/2 | c | Sugar |
| 3/4 | c | Margarine or butter, softene |
| 1 | Egg | |
| 2 | c | All-purpose flour* |
| 1/2 | c | Ground pecans |
| 1/4 | c | Apricot jam |
| 1 | pk | (6 ounces) semisweet Chocolate chips |
| 2 | tb | Shortening |
*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 1/4-inch slices. Place about 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light golden brown; cool. Put 1/2 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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