You'll love how easy this impressive-looking cookie is to bake.
Marie shares that this recipe "comes from a friend." Marie's almond squares also were chosen as a finalist in the bar cookie category.
1 cup walnuts or pecans
1 (18-ounce) roll refrigerated sugar
1/2 cup apricot preserves
1 (11-ounce) bag semisweet
Preheat oven to 350 degrees. Put nuts in a food processor and pulse until nuts are finely ground; do not over-process into a paste.
Unwrap cookie dough and transfer to a flat surface. Knead in nuts. Roll cookie dough back into a log, about 2 inches longer than original log.
Slice cookies into 1/4-inch thick slices and transfer slices to a large ungreased baking sheet.
Bake 7 to 11 minutes until cookies are golden around the edges. Cool cookies on wire racks. When cool spread 1/2 teaspoon apricot preserves onto flat side of 1 cookie. Top with second cookie. Repeat with remaining cookies.
Melt chocolate chips. Dip each end of cookie halfway up cookie. Put on wire racks to set. Makes about 20 cookies.
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