1-1/4 cups butter, softened
2/3 cup sugar
2-1/4 cups all-purpose flour
1-2/3 cups ground almonds
1 cup apricot preserves
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
In a large bowl, cream butter and sugar until light and fluffy. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container. Makes about 3 dozen.