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Vienna Tea Cookies (Cookie Mix)

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“Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix”
2hrs 30mins
28 bars

Ingredients Nutrition

  • 1 (17 1/2 ounce) packagebetty crocker sugar cookie mix
  • 12 cup whole almond
  • 12 cup butter or 12 cup margarine, melted
  • 1 egg
  • 12 cup apricot jam or 12 cup preserves
  • 12 cup powdered sugar
  • 1 teaspoon water


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

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