Vienna Tea Cookies (Cookie Mix)

• 1 (17 1/2 ounce) package betty crocker sugar cookie mix
• 1/2 cup whole almond
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 egg
• 1/2 cup apricot jam or 1/2 cup preserves
• 1/2 cup powdered sugar
• 1 teaspoon water

1. Heat oven to 325u0b0F; 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 soft dough forms; press dough in pan to cover bottom.
4. Bake 12 to 15 minutes or until light golden brown; cool 3 minutes.
5. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles.
6. Cool 30 minutes.
7. With spatula, transfer pieces to a cutting board.
8. Meanwhile, in food processor or blender, process jam until smooth.
9. In small bowl, reserve 2 teaspoons of processed jam; set aside.
10. Spread remaining jam on top side of 2 rectangles.
11. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
12. Sprinkle 1 tablespoon of the powdered sugar over each rectangle.
13. Add remaining powdered sugar and the water to reserved jam; stir until smooth.
14. Place in small food-storage plastic bag; seal bag.
15. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern.
16. Let stand 30 minutes to set.
17. Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles.
18. Cut each rectangle into seven 2 1/2x1-inch bars.
19. Store covered at room temperature.

sugar cookie, whole almond, butter, egg, apricot, powdered sugar, water

Taken from www.food.com/recipe/vienna-tea-cookies-cookie-mix-277861 (may not work)