Total TimePrep: 25 min. Bake: 30 min. + cooling
Makesabout 2-1/2 dozen
- 1/3 cup butter, softened
- 1 cup sugar, divided
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons apricot preserves or flavor of your choice
- 1/3 cup butter, melted
- 2 tablespoons water
- 3/4 cup finely chopped hazelnuts or nuts of your choice
- 7 ounces dark chocolate candy coating, melted
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
- Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves.
- Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.
- Dip one side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts1 cookie: 132 calories, 7g fat (4g saturated fat), 16mg cholesterol, 41mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.
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May 21, 2019
Talk about an outstanding cookie bar, this is it! It's appearance alone mixed with my other holiday cookies made an impression. I used raspberry preserves, chopped walnuts and dark chocolate as my flavor choices. I cut them in 2 1/2" bars why still a bit warm. When completely cooled I removed them from the pan, then sliced them diagonally. This make two dozen bars. These were a hit with family and friends. I've been trying to cut down on the number varieties I make for my cookie tray and all this recipe managed to do was add one more to my list. Well worth it though!