MAKES 32 • PREP AND CHILL: ABOUT 1 HR 20 MIN • BAKE: 15 TO 20 MIN
1 stick (½ cup) unsalted butter, softened
cup granulated sugar
1 large egg
2 cups all-purpose flour
½ cup seedless raspberry jam
cup hazelnuts, toasted and chopped (see Note)
Decoration: 1 cup semisweet chocolate chips (see Tip)
1 Beat butter and sugar in medium bowl with mixer on high speed until fluffy. Beat in egg, reduce speed to low and gradually add flour until blended. Divide dough in half; wrap in plastic wrap. Chill 1 hour or until firm enough to roll out.
2 Heat oven to 350°F. Have a baking sheet ready.
3 Place each portion of dough between 2 sheets of wax paper; roll each into a 15 × 4-in. rectangle. Peel paper off top of both rectangles; invert dough 2 in. apart on ungreased baking sheet. Peel off wax paper.
4 Fold long sides of dough inward ½ in., keeping borders even. Pat edges to keep sides straight and seal any cracks. Carefully spread half the jam on each rectangle up to turned-in edges. Sprinkle jam with nuts.
5 Bake 15 to 20 minutes until edges are light golden. Cool on pan on a wire rack 5 minutes. While still warm, cut each rectangle in 16 slices. Remove to rack to cool completely.
6 To decorate: Melt chocolate in a small bowl in microwave as package directs. Dip ends of cookies in melted chocolate, scraping excess off bottom against edge of bowl. Place on wax paper. Refrigerate or leave in a cool place until chocolate sets.
PER BAR: 111 cal, 1 g pro, 15 g car, 1 g fiber, 6 g fat (3 g sat fat), 14 mg chol, 23 mg sod
Storage tip: Store airtight at cool room temperature with wax paper between layers up to 1 week, or freeze up to 1 month.
Tip: If you wish, substitute white chocolate chips for half or all of the chocolate chips.
