Beat butter and sugar in a medium bowl with an electric mixer until fluffy. Beat in egg. Gradually stir in flour until blended. Divide dough in half. Wrap and refrigerate until firm enough to roll, at least 1 hour.
Heat oven to 350°F. Have a cookie sheet ready.
Roll out each portion dough between sheets of waxed paper to a 15 x 4-inch rectangle. Remove top sheets of paper. Invert dough rectangles on ungreased cookie sheet 2 inches apart. Peel off paper. Fold long sides inward 1⁄2 inch to form a rim, keeping borders even. Pat edges to keep sides straight and seal any cracks.
Carefully spread half the marmalade on each rectangle up to turned-in edges. Sprinkle nuts on marmalade.
Bake 15 to 20 minutes until edges are just golden. While still warm, cut each rectangle crosswise in 24 slices. Remove to wire rack to cool completely.
Melt white “chocolate” as directed on package. Dip in ends of “batons,” scraping off excess from bottom and sides against sides of pan. Arrange on waxed paper. Leave in cool place or refrigerate until set. Store up to 2 weeks in a cool dry place.
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
