Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this! Keep a log of this slice and bake cookie dough in the fridge for last minute visitors (or snack attacks!)
Course: Dessert, Snack
1/4cupunsweetened cocoa powder, regular or extra dark
1stick, (1/2 cup) unsalted butter, room temperature
heaping 1/2 cup walnuts, rough chopped
Whisk together the dry ingredients. You can use a wooden spoon or a stand mixer. I use my mixer. Add in the butter and the vanilla, and stir until completely mixed and a soft dough forms.
Fold in the walnuts and turn the dough onto a piece of parchment paper. Form the soft dough into a rough log, about 7-8 inches long.
Roll up in the paper, smoothing the log and twisting the ends firmly to form a secure package.
Refrigerate for 2 hours, or freeze for 1 hour if you're in a hurry, then unwrap and slice into thin slices, about 1/4-1/3 inch.
Preheat oven to 325F
Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
Cool for a minute on the tray, then transfer to a cooling rack.
Toast your walnuts to bring out a deeper flavor.
Pecans would also work well in this recipe.
https://theviewfromgreatisland.com/chocolate-walnut-shortbread-and-a-cookbook-winner/ October 6, 2012