These are dipped sandwich sugar cookies!

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
20 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pulse pecans in a food processor until finely ground.

  • Place cookie dough onto a work surface and knead pecans into dough. Roll dough back into a log, similar to the original shape. Slice dough into 1/4-inch-thick slices and arrange on a baking sheet.

  • Bake in the preheated oven until cookies are golden around the edges, about 10 minutes. Cool cookies on a wire rack.

  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

  • Spread apricot preserves on the top of half of the cooled cookies. Place a second cookie over the apricot layer creating a sandwich. Dip half of each sandwich cookie into the melted chocolate and place on a sheet of waxed paper to dry.

Cook's Note:

I use apricot and a 'Holiday Jam' which consists of cranberries, sugar, and orange liqueur.

Editor's Note:

The nutrition data for this recipe includes the full amount for the melted chocolate. The actual amount of chocolate consumed will vary.

Nutrition Facts

621 calories; protein 5.3g; carbohydrates 75g; fat 37.4g; cholesterol 6.8mg; sodium 237.4mg. Full Nutrition
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