Austrian Nut Butter Cookies
|Rich chocolate filling||1 Cup (16 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Unblanched almonds||3⁄4 Cup (12 tbs), grated|
|Butter||1 1⁄4 Cup (20 tbs), chilled|
|Chocolate frosting||1 Cup (16 tbs)|
Prepare Rich Chocolate Filling.
Sift flour, sugar, and spices together; mix in almonds.
Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernels).
Using finger tips, shape into a ball.
Roll a third of dough at a time 1/8 inch thick on a floured surface; cut with 2 1/2-inch round cutter.
Bake on ungreased cookie sheets at 325Â°F 12 minutes; do not brown.
When cool, sandwich cookies together with filling.
Lightly spread top of each double cookie with sieved apricot jam, then with Glossy Chocolate Frosting; top each with a pecan half or slivered almond piece.