Chocolate Almond-Apricot Cookies

I'm not gonna lie to you. We're back to cookies with more than a few steps. But these ones are gorgeous, interesting, delicious, and plenty chocolately for your trouble. And while they do have several steps and take a long time start-to-finish, they're not terribly complicated. Meaning, if you just follow the directions, they'll turn out great. Nothing too tricky. Besides, aren't you just a tiny bit curious what chocolate, almond, apricot and cardamom will do together to your tastebuds? It's worth finding out.

Chocolate Almond-Apricot Cookies
Makes about 6 dozen cookies
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cardamom
2 eggs
1 tsp vanilla
3 cups all-purpose flour
1 cup coarsely grated semisweet chocolate (5 ounces - wow, prepare to get messy grating it!)
1/2 cup finely snipped dried apricots
1/3 cup almonds, ground (I used almond meal from Trader Joe's)
1 1/2 cups semisweet chocolate pieces (9 ounces)
1 T butter
1/4 tsp almond extract

1. In a large mixing bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, salt, and cardamom. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the grated chocolate, the apricots and almonds. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. Meanwhile, for filling, in a small saucepan heat and stir the 1 1/2 cups chocolate pieces and the1 T butter over low heat until smooth. Stir in almond extract. Set aside.

3. On a lightly floured surface, roll half of the dough into a 10-inch square. *Seriously, measure it and don't make it much bigger or else you will not have enough filling to cover the area. Spread half of the filling over square, leaving a 1/2-inch border around edges. (If filling becomes too thick to spread, add hot water, 1 tsp at a time, until filling is spreadable.) Roll up square. (If dough cracks, slightly, allow it to stand at room temperature for a few minutes.) Pinch to seal. Wrap roll in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill about 4 hours or until firm. *To keep rolled dough from flattening on one side in the fridge, place in a glass, or in this case 2 glasses, on their sides:
4. Preheat oven to 375. Using a sharp knife, cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Recipe from Better Homes and Gardnes The Ultimate Cookie Book