Vienna Tea Cookies (Cookie Mix)

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READY IN: 2hrs 30mins
SERVES: 14
YIELD: 28 bars
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (17 1/2 ounce) package betty crocker sugar cookie mix
  • 12
    cup whole almond
  • 12
    cup butter or 1/2 cup margarine, melted
  • 1
  • 12
    cup apricot jam or 1/2 cup preserves
  • 12
  • 1
    teaspoon water
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DIRECTIONS

  • Heat oven to 325°F; spray 15x10x1-inch pan with cooking spray.
  • In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
  • In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until soft dough forms; press dough in pan to cover bottom.
  • Bake 12 to 15 minutes or until light golden brown; cool 3 minutes.
  • Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles.
  • Cool 30 minutes.
  • With spatula, transfer pieces to a cutting board.
  • Meanwhile, in food processor or blender, process jam until smooth.
  • In small bowl, reserve 2 teaspoons of processed jam; set aside.
  • Spread remaining jam on top side of 2 rectangles.
  • Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
  • Sprinkle 1 tablespoon of the powdered sugar over each rectangle.
  • Add remaining powdered sugar and the water to reserved jam; stir until smooth.
  • Place in small food-storage plastic bag; seal bag.
  • Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern.
  • Let stand 30 minutes to set.
  • Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles.
  • Cut each rectangle into seven 2 1/2x1-inch bars.
  • Store covered at room temperature.
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