Ingredients
1 cup butter, softened1 cup sugar2 large eggs, room temperature3 cups all-purpose flour2/3 cup finely chopped walnutsFILLING:2 cups dried apricots3/4 cup water1/4 cup sugar1/2 teaspoon ground cinnamonTOPPING:1/2 cup semisweet chocolate chips1/2 teaspoon shortening4 teaspoons confectioners’ sugar
Preparation
Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture.
Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks.
Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies.
For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners’ sugar.
