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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 30 |
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These cookies are a great treat and you won't ruin your diet. This recipe makes 30 (2-inch) cookies. The prep time does not include chilling time for dough. Recipe is from Better Homes and Gardens Heart-Healthy Living magazine. Ingredients:
1 ounce sweet baking chocolate (melted and cooled slightly) or 1 ounce bittersweet chocolate (melted and cooled slightly) or 1 ounce semisweet chocolate (melted and cooled slightly) |
5 tablespoons unsalted butter, softened |
1 cup granulated sugar |
1 large egg |
1 egg yolk |
1 teaspoon vanilla |
1 1/3 cups all-purpose flour |
1/3 cup unsalted walnuts, finely chopped |
30 walnut halves |
powdered sugar (optional) |
1 ounce sweet baking chocolate or 1 ounce bittersweet chocolate or 1 ounce semisweet chocolate |
1 tablespoon unsalted butter |
1/4 teaspoon vanilla |
1 cup powdered sugar |
2 tablespoons nonfat milk |
Directions:
1. Preheat oven to 350 degrees F.
2. While chocolate cools, beat butter in a medium bowl on medium-high speed 2 minutes or until smooth.
3. Add granulated sugar, beating until creamy.
4. Add egg, egg yolk and vanilla, beating well.
5. Stir in melted chocolate.
6. Stir in flour and chopped walnuts.
7. Cover and chill 1 hour.
8. Shape dough into 1-inch balls.
9. Place on a cookie sheet lined with parchment paper.
10. Press a walnut half into top of each cookie.
11. Bake for 10-12 minutes or until edges are lightly browned.
12. Remove from pan and cool completely on a wire rack.
13. For glaze: melt chocolate and butter in small saucepan.
14. Remove from heat.
15. Add vanilla, powdered sugar and milk and blend well.
16. Spoon chocolate glaze evenly over cooled cookies.
17. Let stand until glaze is set.
18. Dust with powdered sugar, if desired.
19. Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.
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