- 1 cup roasted pecan bits
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1 (11 ounce) package semisweet chocolate chips
- 1/2 cup apricot preserves
- Preheat oven to 350 degrees F (175 degrees C).
- Pulse pecans in a food processor until finely ground.
- Place cookie dough onto a work surface and knead pecans into dough. Roll dough back into a log, similar to the original shape. Slice dough into 1/4-inch-thick slices and arrange on a baking sheet.
- Bake in the preheated oven until cookies are golden around the edges, about 10 minutes. Cool cookies on a wire rack.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Spread apricot preserves on the top of half of the cooled cookies. Place a second cookie over the apricot layer creating a sandwich. Dip half of each sandwich cookie into the melted chocolate and place on a sheet of waxed paper to dry.