These are dipped sandwich sugar cookies!

Juliana W.
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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; 37.4 g total fat; 7 mg cholesterol; 237 mg sodium. 75 g carbohydrates; 5.3 g protein; Full Nutrition