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.
Ingredients:
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
Instructions:
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Preheat oven to 350°F.
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In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla.
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In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
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Press dough into a greased 8-in. square baking pan; spread with preserves.
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In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves.
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Bake until edges are golden brown and center is set, 30-35 minutes.
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Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely.
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Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
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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!
Sharon
