Hazelnut-Chocolate Stars

Directions

1. 1
   1.
2. 2
   Finely chop hazelnuts in a food processor; remove to a bowl.
3. 3
   Finely chop chocolate chips and 1 teaspoon flour in food processor; add to the nuts.
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   Set aside.
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   2.
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   Sift the 1 1/3 cups of flour, baking powder and salt.
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   Set aside.
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   3.
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   Cream butter and brown sugar in a bowl with an electric mixer until fluffy.
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    Add the egg and vanilla; beat until well combined.
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    4.
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    Add the flour mixture to the butter in thirds, beating well after each addition.
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    Add the hazelnut-chocolate chip mixture, using a wooden spoon and mixing until the dough is well combined.
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    5.
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    Form the dough into three flat disks, dusting with a little flour, if necessary, to prevent sticking; wrap in plastic and chill in the refrigerator for 12 to 24 hours.
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    6.
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    Remove one disk from the refrigerator and roll on a lightly floured work surface into an 11-inch circle, 1/4-inch thick.
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    Cut out stars using a star-shaped cookie cutter.
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    (You may use different sizes of stars for variety.)
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    Save the scraps and reform into a disk.
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    Chill the scraps slightly before rolling out and cutting.
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    Repeat with other disks.
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    7.
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    Preheat oven to 400F.
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    Place the stars on parchment-lined baking sheets.
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    Bake one sheet at a time until the cookies are brown around the edges, about 7 to 8 minutes.
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    Cool cookies on a rack.
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    8.
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    Prepare apricot filling: Place all ingredients in a small saucepan over medium-low heat.
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    Cook, uncovered, stirring frequently, until all of the liquid is absorbed, about 10 minutes.
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    Puree this mixture in the food processor until smooth.
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    Allow the filling to cool completely before filling the cookies.
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    (Filling may be prepared a day in advance and refrigerated.)
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    9.
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    Fill the cookies just before serving, if possible, so they stay crisp: Spread a thin layer of the filling on the bottom side of one star and sandwich with another, bottom-side facing the filling.