Vienna Tea Cookies (Cookie Mix) - cooking recipe

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

Preparation

Heat oven to 325\u00b0F; 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.