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Maple-Walnut Shortbread Cookies

(6)
  1 reviews
  • 1 hr 40 min prep time
  • 1 hr 40 min total time
  • 10 ingredients
  • 4 servings
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Dipping tender shortbread cookies in chocolate and coating with nuts adds sweetness and crunch.

1
cup butter, softened
1/3
cup sugar
1/2
cup finely chopped toasted walnuts
1
egg yolk
2
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
teaspoon maple flavor
1
cup semisweet chocolate chips
1
cup finely chopped toasted walnuts

Steps

  • 1 In large bowl, beat butter and sugar with electric mixer on medium speed about 30 seconds or until smooth. Add 1/2 cup walnuts and the egg yolk; beat until blended. Add flour, baking powder, salt and maple flavor. On low speed, beat until stiff cookie dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
  • 2 Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths; place about 2 inches apart on ungreased cookie sheets. Flatten cookies slightly.
  • 3 Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place 1 cup walnuts.
  • 5 For each cookie, dip 1/2 inch of 1 long side into chocolate, then coat chocolate edge with walnuts. Place on sheets of waxed paper; let stand about 2 hours until chocolate is set.
  • 1 In large bowl, beat butter and sugar with electric mixer on medium speed about 30 seconds or until smooth. Add 1/2 cup walnuts and the egg yolk; beat until blended. Add flour, baking powder, salt and maple flavor. On low speed, beat until stiff cookie dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
  • 2 Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths; place about 2 inches apart on ungreased cookie sheets. Flatten cookies slightly.
  • 3 Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place 1 cup walnuts.
  • 5 For each cookie, dip 1/2 inch of 1 long side into chocolate, then coat chocolate edge with walnuts. Place on sheets of waxed paper; let stand about 2 hours until chocolate is set.

Expert Tips

To toast walnuts, spread in ungreased shallow pan; bake at 350°F 5 to 8 minutes, stirring occasionally, until aromatic. Finely chop when cooled.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
50mg
2%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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