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.
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!