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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup butter, softened to room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted walnuts, very finely chopped
Topping:
4 ounces of melted chocolate of choice
Sift the flour with the baking powder. Beat the butter with the sugar until it is light and fluffy. Add the vanilla and beat until blended. Mix the flour mixture into the butter just until blended. Stir in the walnuts. Use your hands to make a disc with the dough, wrap it in plastic wrap and refrigerate for a minimum of two hours.
Preheat oven to 300 degrees F. Roll out the dough on a lightly floured surface to a thickness of 1/4 to 1/3 of an inch. Use cookie cutters to cut into shape of choice and using a spatula place the cookies onto parchment paper lined baking sheets. Bake for about 20 minutes, or until the edges just barely begin to brown. Cool.
Once cool, use a spoon and drizzle the melted chocolate across the cookie as shown in the photo. Allow the chocolate to cool and harden before storing the cookies in an airtight container for up to 10 days in a cool place.
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BUTTERY WALNUT COOKIES WITH DARK CHOCOLATE
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup butter, softened to room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted walnuts, very finely chopped
Topping:
4 ounces of melted chocolate of choice
Sift the flour with the baking powder. Beat the butter with the sugar until it is light and fluffy. Add the vanilla and beat until blended. Mix the flour mixture into the butter just until blended. Stir in the walnuts. Use your hands to make a disc with the dough, wrap it in plastic wrap and refrigerate for a minimum of two hours.
Preheat oven to 300 degrees F. Roll out the dough on a lightly floured surface to a thickness of 1/4 to 1/3 of an inch. Use cookie cutters to cut into shape of choice and using a spatula place the cookies onto parchment paper lined baking sheets. Bake for about 20 minutes, or until the edges just barely begin to brown. Cool.
Once cool, use a spoon and drizzle the melted chocolate across the cookie as shown in the photo. Allow the chocolate to cool and harden before storing the cookies in an airtight container for up to 10 days in a cool place.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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