Chocolate Walnut Shortbread and a cookbook winner

First up, the winner of the Muy Bueno Bookbook is--- 

Grace, from A Southern Grace!
Grace, you are going to love this book!

Now, on to business.  Chocolate and walnuts were made for each other.  These slice and bake cookies are like little brownie bites, only not quite as sweet, and the slightly bitter walnut flavor holds its own against the chocolate.  There is a nice background of vanilla, too.

They have that famous shortbread texture, which melts in your mouth, and they're ridiculously easy to make. 

After you chill the dough it slices up neatly.  Use a sharp knife and you'll reveal a kaleidoscope of chocolate walnut gorgeousness.

Chocolate Walnut Shortbread Cookies
(makes about 14 small cookies, double the recipe if you want to) 
oven to 325
1/4 cup confectioner's sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder (regular or extra dark)

• Whisk together the dry ingredients.  You can use a wooden spoon or a stand mixer.  I use my mixer.

1 stick, 1/2 cup, unsalted butter, room temperature
1 Tbsp vanilla extract

• Add in the butter and the vanilaa, and stir until completely mixed and a soft dough forms.

heaping 1/2 cup walnuts, rough chopped

• 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.
• 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.

Note:  Like all my shortbread cookies, the dough can be frozen for later use, or kept in the fridge if you plan to make it within a few days.  That makes it perfect for keeping around during the holidays.

 You won't be disappointed by these, they are classics.


 One year ago today---

Chocolate and Zucchini Cake