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
1. Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
2. 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.
3. Bake until edges are golden brown and center is set, 30 to 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.
4. Dip 1 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.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
YIELD: about 2-1/2 dozen.
These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday.
1 triangle: 132 calories, 7g fat (4g saturated fat), 16mg cholesterol, 41mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.