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Vienna Tea Cookies
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Prep Time:
35 minutes
Total Time:
1 hour 55 minutes
Award-winning bakery-style apricot bars with layers of sweet sugar cookie dough and tangy apricot preserves.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup whole almonds
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1/2 cup apricot jam or preserves
  • 1/2 cup powdered sugar
  • 1 teaspoon water
Instructions:
  • Preheat oven to 325°F and generously coat a 15x10x1-inch pan with cooking spray.
  • Combine 1/2 cup cookie mix and almonds in a food processor or blender; pulse until almonds are finely chopped.
  • Combine the remaining cookie mix with butter, egg, and almond mixture in a large bowl until a dough forms. Press the dough into the pan to cover the bottom.
  • Bake until beautifully golden, around 12 to 15 minutes. Let it cool for 3 minutes. Gently release edges from the pan and cut the cookie into 4 large rectangles (7 1/2x5-inch). Allow to cool for 30 minutes, then easily transfer the pieces to a cutting board using a spatula.
  • Blend jam in food processor until smooth. Set aside 2 teaspoons of jam in a small bowl. Spread the rest of the jam on top of 2 rectangles. Place the 2 remaining rectangles, bottom side up, on top of the jam-covered ones.
  • Sprinkle 1 tablespoon of powdered sugar over each rectangle, then mix the remaining powdered sugar with water and jam to make the glaze. Transfer the glaze to a small plastic bag, cut a small hole in one corner, and squeeze the glaze onto the rectangles in a diagonal crisscross pattern. Allow the glaze to set for 30 minutes.
  • Cut each rectangle in half to create 4 (7 1/2x2 1/2-inch) rectangles, then slice each rectangle into seven 2 1/2x1-inch bars. Keep covered at room temperature.

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