Viennese Sandwiches

1/2 c Sugar
3/4 c Margarine or butter, softened
1 Egg
2 c All-purpose flour*
1/2 c Ground pecans
1/4 c Apricot jam
1 pk (6 ounces) semisweet chocolate chips
2 tb Shortening

*self-rising flour can be used In this recipe.

Mix sugar, margarine and egg. Stir in flour and pecans. Shape into roll 12 inches long. Wrap and refrigerate at least 4 hours or until firm.Heat oven to 350 degrees. Cut roll into 1/4-inch slices. Place about 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light golden brown; cool. Put 1/2 teaspoon jam between 2 cookies to form sandwich. Heat chocolate chips and shortening over low heat until melted. Dip about half of each cookie sandwich into chocolate mixture. About 2 dozen cookies.

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