Hazelnut And Apricot Quickie Cookies Recipe

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!