Welcome to day two of Cookie Palooza 2020. Today I am bringing you a cookie bar that I would say is like shortbread cookie topped with the filling of a rugelach cookie. If you like either one of those cookies or even better both, you will love these cookie bars. Best of all, they are super easy to make and lot quicker than rugelach.
To begin I made the dough for the crust. After making it I pressed it into an 8×8 baking dish I greased with butter.
Next, I spread a few tablespoons of apricot preserves over the dough.
And finally, I combined melted butter, sugar, water and chopped walnuts in a small bowl and then spread it over the apricot preserves.
I baked it in a 350 F preheated oven until the edges began to brown and the center was set, about 35 minutes. After letting it cool in the dish for about a half hour on a wire rack, I cut the cookies into 4 equal parts and then removed it from the dish and cut each square into 4 2-inch squares and then cut those squares into triangles. I then placed them back on the wire rack to cool completely.
And to finish the cookie bars, once they were completely cooled, I melted a cup of dark chocolate chips in the microwave and dipped the corner of each cookie in the chocolate.
I placed them in the fridge for a few minutes so the chocolate could set and then it was time to enjoy. As I mentioned, the crust is reminiscent of a shortbread cookie and the topping that of the filling for rugelach. With a combination like that you can’t go wrong! What’s also nice about these cookie bars is that the flavors can be switched around just by using a different jams/preserves and/or nut. To make these extra festive for the holidays you could swap out the apricot preserves with raspberry jam and use white chocolate in lieu of the dark chocolate.
Apricot Walnut Triangles
Ingredients:
1/3 cup unsalted butter, at room temperature
1 cup sugar, divided
1 large egg
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking powder
3 tablespoons apricot preserves
1/3 cup butter, melted
2 tablespoons water
3/4 cup finely chopped walnuts
1/2 cup dark chocolate chips
Directions:
Preheat the oven to 350 F. Spray an 8-inch square pan with baking spray, or, grease with butter. Set aside.
In a bowl, using a handheld mixer, cream together the room temperature butter and 1/2 cup of the sugar until light and fluffy. Beat in the egg and vanilla extract. In another bowl whisk together the flour and baking powder and gradually beat it into the butter mixture. Once the dough has formed, press it into the prepared 8-inch square pan.
Spread the preserves over the dough. In a small bowl mix the melted butter with the water and remaining sugar. Stir in the walnuts and then spread the mixture over the preserves.
Bake in the preheated oven for 30 – 35 minutes or until the edges are golden brown and the center is set.
Cool for 30 minutes on a wire rack and then cut into sixteen 2-inch square and then cut each square in half to create triangles. Remove from the pan to a wire rack to cool completely.
Place a piece of wax paper on a baking sheet. Melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each. Once melted dip the corner of each triangle into the chocolate and then place on the prepared baking to set. If you find that the chocolate is not setting place in the refrigerator for 10-15 minutes.
Store in an airtight container.
Recipe from Taste of Home
Bead Yarn & Spatula 