Viennese Sandwiches Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
3/4 cup: Margarine or butter, softene
1: Egg,
2 cup: All-purpose flour*,
1/2 cup: Ground pecans,
1/4 cup: Apricot jam,
1 package: , (6 ounces) semisweet Chocolate chips
2 tbsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp