CHOCOLATE WALNUT SHORTBREAD COOKIES
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!)
Provided by Sue Moran
Time 2h22m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 121 kcal, ServingSize 1 serving
TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES
This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.
Provided by Tina Andre' Fox
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
- Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g
CHOCOLATE SHORTBREAD COOKIES WITH WALNUTS
Steps:
- In a medium mixing bowl whisk together the flour, salt and cocoa powder. Set aside
- In a small measuring cup combine the vanilla and espresso powder. Mix until dissolved.
- In a large mixing bowl beat the soft butter with an electric mixer for 1 minute or until smooth. Add the powdered sugar and brown sugar. Blend on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.
- Add the vanilla and mix just until incorporated.
- Add the flour in three additions and mix on low speed until incorporated. The dough will seem a little dry, but keep mixing, it will come together.
- Add the walnuts to the cookie dough and mix together using a wooden spoon, or mix by hand.
- Place the dough on a large piece of wax or parchment paper. Form the dough into a log 12-inches long and about 1 ½-inches thick. Wrap the dough tightly and refrigerate for at least 4 hours or overnight.
- To bake preheat oven to 350°F.
- Line two baking sheets with parchment paper, set aside.
- Remove the dough from the refrigerator while preparing the egg wash. Whisk together the egg yolk and water. Lightly brush the entire log with the egg wash. Pour coarse sugar down the middle of a piece of parchment or wax paper. Roll the dough log in the sugar to coat, pressing down firmly to adhere.
- Using a large, thin, sharp knife, slice the log into 24 (½-inch) rounds. Place the cookies on the prepared cookies sheets about 1-inch apart.
- Lightly sprinkle the tops of each cookie with sea salt, if using. Bake for 16-20 minutes or until the cookies are set and you start to smell baking chocolate. Cool on a wire rack and store in an airtight container.
Nutrition Facts : Calories 110 kcal, Carbohydrate 10 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 21 mg, Sodium 26 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
WALNUT SHORTBREAD COOKIES
Provided by Food Network
Yield Makes about 42 1 1/4-inch cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.
WALNUT-CHOCOLATE CHUNK SHORTBREAD
Our Classic Shortbread gets a familiar update with the addition of semisweet chocolate and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen rounds
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Add vanilla.
- Reduce speed to low. Add flour mixture all at once; mix until just combined. Stir in chocolate.
- Halve dough. Transfer each half to a piece of parchment paper, and shape into a log. Roll in parchment to 2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Unwrap, and roll each log in walnuts. Wrap each in plastic, and refrigerate 1 hour.
- Let stand at room temperature 10 minutes. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake until golden brown, about 30 minutes. Transfer cookies to a wire rack; let cool completely.
CHOCOLATE WALNUT BARS
I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars: "These aren't difficult to make, but they look fancy because they have three distinct layers. A shortbread crust is topped by a chocolate layer, which is then topped with a thin walnut layer. The bars freeze well, and they'll keep for several days at room temperature if stored airtight. I've even mailed these successfully, wrapping them in pairs with the bottoms together and packaging them in a sturdy, well-padded carton before placing them in a similarly sturdy, well-padded box. The most important thing to remember about these bars is that the chocolate layer needs some time to set up, even after the bars have cooled to room temperature. I usually make the bars the night before I'm going to cut and serve them, but chilling the bars after they've cooled for about 20 minutes should have the same effect."
Provided by spatchcock
Categories Bar Cookie
Time 1h5m
Yield 32 bars
Number Of Ingredients 10
Steps:
- Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
- Adjust rack to center of oven; preheat oven to 350 degrees F.
- For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
- Add sifted flour and stir to combine.
- Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
- Place in preheated oven and bake for 10 minutes.
- While crust bakes, make sure chocolate chips are at hand.
- Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
- When Crust has baked for 10 minutes, remove from oven to cooling rack.
- Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
- With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
- During this standing period, add slightly cooled melted butter to egg mixture and beat in.
- Stir in walnuts until evenly distributed.
- After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
- Return to oven. Bake 20 to 25 minutes.
- When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
- Cool completely before storing airtight.
- Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
- Store bars airtight at room temperature for up to several days, or freezer for longer storage.
Nutrition Facts : Calories 205.8, Fat 14, SaturatedFat 6.6, Cholesterol 37.6, Sodium 8.9, Carbohydrate 19.9, Fiber 1.1, Sugar 14.4, Protein 2.5
WALNUT SHORTBREAD COOKIES
This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!
Provided by NVirginian
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Resift the flour with the baking powder.
- Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
- Stir in the walnuts.
- Cover and chill for at least 2 hours.
- Roll out onto floured board to 1/4" thickness. Cut into any shape.
- Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
- Make 2 to 2 1/2 dozen delicious cookies.
Nutrition Facts : Calories 1577.1, Fat 112.4, SaturatedFat 60.3, Cholesterol 244, Sodium 859.5, Carbohydrate 129.5, Fiber 5.3, Sugar 30.5, Protein 18.3
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