These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
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
- 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 30-35 minutes or until edges are golden brown and center is set. 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.
Originally published as Dipped Nut Triangles in Taste of Home Christmas Annual 2017
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