Hazelnut And Apricot Quickie Cookies
From riverznnd 17 years ago
- 40 minutes to make
- Serves 12
Last week I sat and watched the Food Network as I recovered from surgery (and prayed for Death to come). A program called "Cheaters" was on and the lady showed this great cookie recipe. Helpless as I was, I said, "I can do this! Read more " And yesterday I did. These are so simple and so wonderful, that any guest will think you went to the local gourmet bakery and spent beaucoup bucks! See less
Ingredients
- 1 roll of Pillsbury sugar cookie dough. Can be either the one or two pound roll. I used the two pound. shopping list
- 1 12 ounce jar of apricot jam shopping list
- 1/2 to 1 cup of hazelnuts, toasted and chopped finely (use food processor-these nuts are wicked hard!) shopping list
- 1 12 ounce bag of semisweet chocolate chips. shopping list
How to make it
- Toast the chopped hazelnuts by putting them in a single layer in a flat pan in a 350 degree oven for 5-7 minutes, stirring occasionally. Let 'em cool for about 10 minutes. This is a vital step because it greatly enhances the flavor of the nuts.
- Take the cookie dough out of the wrapper, put it in a large bowl, and mix in the hazelnuts. Use your hands for the best result.
- Reroll the dough into a log shape with waxed paper and rechill for an hour or less. You need to firm up the dough again so you can slice it.
- Preheat the oven to 350 degrees. Slice the cookie log into 1/4 inch slices, place 2 inches apart on a cookie sheet and cook for 10 minutes. Remove from the pans and allow to cool thoroughly on a wire rack.
- Spread the apricot jam on to the underside of 1/2 of the cookies. Top with the remaining cookies. Dip one half of each cookie in the melted chocolate. Let cool and dry on wax paper or a plate.
- Enjoy the compliments if you don't eat them all yourself first!
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