Vienna Tea Cookies (cookie Mix)

Total Time: 2 hrs 30 mins Preparation Time: 35 mins Cook Time: 1 hr 55 mins

Ingredients

• 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

Recipe

• 1 heat oven to 325°f; 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.