I would like a recipe for the soft gingerbread cookies with apricot filling that are covered in dark chocolate?

Those are much like the Pfiernusse cookies my grandmother made as child, here in Canada, I buy them at Xmas, I should not as I am a diabetic, but cannot resist them, one small 10 cookie bag, you make a soft gingerbread but a regular will do, as once they are enrobed in the chocolate coating they soften up quite a lot, make a regular Ginger bread dough and I make thumb print one a round ball type, with a well in the middle, once cooled you age them for a few days (2-4) in a covered container, then add you jam, I would warm it and either pipe with a plastic sandwich bag to guide you or a pastry bag, then melt some good chocolate, to make it crisp and crackly add a bit of butter or buy coating wafers from a cake decorating store they work best, then using a fork and a teaspoon hold the cookie and dip and ladle the chocolate over, place on a parchment or waxed paper line tray to harden, store in a cool covered tin or container (do not refrigerate), now they keep for weeks and get better with age, so do them this week and there best around Xmas day, if you want any further hints or help just let me know.

I should mention that I am a certified/trained chef in French and continental cuisine, have worked all over the world, and I am 1/8 German on my mother's side, a direct descendant of Martin Luther, not the US civil rights activist.

Chocolate Chip Cookies...

Found this: Apricot Ginger Pinwheel Cookies

Link: http://www.grouprecipes.com/38747/apricot-ginger-p...

Found this: Polish Apricot-Filled Cookies

Link: http://www.epicurious.com/recipes/food/views/Polis...

Both seem to be similar to what you are asking for except for the lack of chocolate covering that could easily be added.

Boy, they sound great!

You make them, and I'll help eat them...

I think there is an English company, Pims, that makes them. So, they could be English. We can get them in Canada, at larger groceries at least.

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