- 1 cup toasted, skinned hazelnuts
- 1 (18-ounce) roll refrigerated sugar cookie dough
- 1/2 cup apricot preserves
- 1 (11-ounce) bag semisweet chocolate chips
Preheat oven to 350 degrees F.
Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.
Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.
While cookies are baking, melt chocolate chips in a double boiler over low heat.
When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.
Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.