These Viennese Sandwiches are a delightful treat that combines the crunch of pecan-infused shortbread with the sweet tartness of apricot jam. The cookies are baked until light golden brown, then sandwiched together with a layer of jam for a burst of fruity flavor. The final touch is a partial dip in melted semi-sweet chocolate, adding a luxurious, glossy finish that contrasts beautifully with the crisp cookie texture. Perfect for afternoon tea, holiday parties, or as a homemade gift, these sandwiches offer a sophisticated yet simple dessert experience. They are vegetarian-friendly and easy to prepare in batches, making them a reliable favorite for any occasion where a touch of elegance is desired.
Viennese Sandwiches
Description
These Viennese Sandwiches are a delightful treat that combines the crunch of pecan-infused shortbread with the sweet tartness of apricot jam. The cookies are baked until light golden brown, then sandwiched together with a layer of jam for a burst of fruity flavor. The final touch is a partial dip in melted semi-sweet chocolate, adding a luxurious, glossy finish that contrasts beautifully with the crisp cookie texture. Perfect for afternoon tea, holiday parties, or as a homemade gift, these sandwiches offer a sophisticated yet simple dessert experience. They are vegetarian-friendly and easy to prepare in batches, making them a reliable favorite for any occasion where a touch of elegance is desired.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, cream together sugar, margarine (or butter), and egg until smooth.
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Stir in flour and ground pecans until a dough forms.
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Shape the dough into a log about 12 inches long and 1 inch in diameter.
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Wrap the log tightly in plastic wrap and refrigerate for at least 4 hours or until firm.
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Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds.
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Place slices about 1 inch apart on ungreased cookie sheets.
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Bake for about 15 minutes or until light golden brown. Allow to cool completely on the sheets.
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Spread 1/2 teaspoon of apricot jam on the flat side of one cookie and top with another cookie to form a sandwich.
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In a small saucepan, heat chocolate chips and shortening over low heat, stirring until melted and smooth.
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Dip about half of each cookie sandwich into the chocolate mixture.
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Place dipped sandwiches on parchment paper to allow the chocolate to set.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 1066.2kcal
- % Daily Value *
- Total Fat 55.3g86%
- Saturated Fat 13.3g67%
- Cholesterol 46.6mg16%
- Sodium 479.6mg20%
- Total Carbohydrate 127.6g43%
- Dietary Fiber 6.4g26%
- Sugars 33.1g
- Protein 16.8g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Allow to come to room temperature before serving for best texture.
Substitutions: Self-rising flour can be used in place of all-purpose flour if desired, but omit any additional leavening agents. You can substitute the apricot jam with raspberry or strawberry jam for a different flavor profile.
Tips: Ensure the dough log is well-chilled before slicing to prevent crumbling. If the chocolate mixture is too thick, add a teaspoon of vegetable oil to thin it out. For a decorative touch, sprinkle crushed nuts or sprinkles on the wet chocolate before it sets.
Yield: This recipe yields approximately 2 dozen cookie sandwiches.
