Viennese Cookies

• 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 (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening

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 350u0b0. 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
3. . Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
4. 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.

butter, sugar, flour, ground almonds, apricot preserves, chocolate chips, shortening

Taken from www.tasteofhome.com/recipes/viennese-cookies/ (may not work)