Average Rating: 5TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3 dozen.Ingredients
- 1-1/4 cups butter, softened
- 2/3 cup sugar
- 2-1/4 cups all-purpose flour
- 1-2/3 cups ground almonds
- 1 cup apricot preserves
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
Instructions
- 1. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour.
- 2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- 3. Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts
1 each: 186 calories, 11g fat (6g saturated fat), 16mg cholesterol, 47mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.
