Apricot Linzer Bars
Contributed by Diane S.

1 cup hazelnuts (filberts)
1-1/4 cups all-purpose flour
3/4 cups butter, softened
1 cup granulated sugar
4 teaspoons unsweetened cocoa powder
3/4 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/8 teaspoon salt
1 egg plus 1 egg yolk
1/2 cup apricot preserves
Powdered sugar for dusting

Prep time: 25 minutes
Baking time: 35 to 40 minutes
Yield: 15 to 24 bars

Grease and lightly flour an 11x7x1-1/2-inch baking pan; set aside.

Preheat oven to 350 degrees.

Place hazelnuts in blender container or food processor bowl. Cover and
blend or process until nuts are ground. Stir flour into ground hazelnuts;
set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the granulated sugar, cocoa powder, cinnamon,
cloves and salt. Beat until combined, scraping the sides of the bowl
occasionally. Beat in egg and egg yolk until combined. Beat in as much
flour-nut mixture as you can with the mixer. Using a wooden spoon, stir in
any remaining flour-nut mixture.

Evenly spread about 2 cups of the batter in the prepared pan. Spoon apricot
preserves over batter to within 1/2 inch of edges. Drop remaining batter by
spoonfuls over the preserves.

Bake 35 to 40 minutes or until lightly browned and a wooden toothpick
inserted into the batter comes out clean. Cool completely in pan on a wire
rack. Sift powdered sugar over top before cutting into bars. Store in
refrigerator or freezer.

Adapted from Cookies for Christmas