The Big Cookie

You'll love this cookie, it's so easy!  Only 4 ingredients, and it's perfect for a crowd.  It's both sweet from the orange marmalade and piquant/tart from the apricot preserves...perfect for after dinner with espresso, for breakfast or an afternoon snack with iced coffee, or as I like it best--with a cordial of amaretto. 

You can certainly make individual cookies, but I like to serve it family style...one big cookie...and everyone breaks off a piece of their own.  My good friend Christine Green loves it, it's my son's favorite, and I hope it will be yours.  Change the nuts or drizzle melted chocolate over the top, it's up to you.  If you expand on this recipe let me know what delicious concoction you've come up with...I'm always interested in new and better things :)

------------------------------------------------------------

YOU WILL NEED TO BUY:
1 roll sugar cookie dough
1 jar sweet orange marmalade
1 jar apricot preserves
1  2.5 oz bag sliced almonds

Place nuts in sautee pan, and toast over med heat--shaking pan--until the nuts are golden brown. You'll be able to smell their toasty goodness--that's when they are almost done.  Don't take your eyes off them, they go QUICK and will burn if you're not careful.  When they are ready, remove from heat and place in bowl to cool. Set aside until needed. 

toasted nuts

Unwrap cookie dough and with your hands, make into free-form circle/rectangle on your cookie sheet.  Sorry to say, I have no measurement for you--not too thick or it will be raw, not too thin or it will be burnt.  You'll know...
Cook according to package directions.

free-formed cookie dough

When cookie is done, take put of oven and cool slightly.  Remove to platter that you will serve it on.

baked cookie, out of the oven

Spread approx. 3-4 tablespoons of orange marmalade on cookie.

Then, spread approx. 3-4 tablespoons of apricot preserves on top of that.

both orange marmalade and apricot preserves

When nuts are cool and you can handle them easily, sprinkle all over cookie.  Bring to table whole on the platter, and invite your guests to break off their own piece(s).

This can be made a few hours ahead, covered, and served after dinner when ready.  However, keep in mind that the longer it sits covered, the softer it will be.  If it sits too long (2 days maybe), it will still be delicious, but almost soggy and hard to pick up.  Your call.

mmmmmmmm...