I’m Always Looking For Different Kinds Of Sweet Treats To Bring In The Holiday Season!

I view recipes as a starting place — I enjoy adding ingredients and removing ingredients that don’t appeal to my family or me.

I also enjoy having something different I can introduct to others in my annual Christmas Cookie Exchange.

I don’t necessarily choose the easiest recipe for my cookie exchange . . . It is truly a labor of love to make a minimum of 10 batches of Christmas Cookies . . . Of course I make more for my friends and family.


1 cup sugar, divided

1 large egg at room temperature

1 teaspoon vanilla extract

1-1/4 cup 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°F.

  2. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla.

  3. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.

  4. Press dough into a greased 8-in. square baking pan; spread with preserves.

  5. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves.

  6. Bake until edges are golden brown and center is set, 30-35 minutes.

  7. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.

  8. Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

  9. Store in an airtight container.

What Do You Think Of These Delicious Apricot-Hazelnut Triangles Dipped In Chocolate?

You can always use white chocolate or skip the chocolate entirely . . .

White chocolate may give it an illusion of “snow” . . .

Or use white chocolate with food coloring to make these more seasonal or maybe add some sprinkles . . .

I’m thinking of maybe something with silver to make these look a bit more elegant . . . But, of course, it is entirely up to you.

I hope you enjoyed this recipe and will give it a try!

Thanks for stopping by!