Bite Size Chocolate Walnut Shortbread Cookies

There is just something about chocolate and walnuts that remind me of an ice cream sundae with wet walnuts and chocolate syrup. That is still one of my favorite even after all these years. I made this chocolate shortbread cookie about half a dollar circle size and about ½ an inch thick so you could eat them in one bite.

They melt in your mouth and the white chocolate drizzle on top holds the cookie together till you taste the walnut, cocoa, and white chocolate all at the same time.

I hope you like this cookie as much as I do!

Adapted from The View From Great Island

Bite Size Chocolate Walnut Shortbread Cookies

Barbara Hall

These shortbread melt in your mouth. I think it helps that they are small in size but big on flavor.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Chill 8 hrs

Total Time 8 hrs 45 mins

Course Cookies, No-Eggs

Cuisine American

Servings 36 cookies

Calories 134 kcal

Ingredients

  

1x2x3x

• 1 ½ cup All purpose flour 180 g
• ½ cup Powdered sugar 58 g
• ½ cup Unsweetened cocoa powder 42 g
• 1 cup Butter unsalted 2 sticks
• 2 tablespoon Vanilla Extract
• 1 cup Walnuts rough Chopped
• 1 cup White chocolate wafers

Instructions

 

COOKIES

• Weigh or measure into a bowl the flour, sugar, and unsweetened cocoa powder. Whisk to blend and set the bowl aside.
• In a handheld or stand mixer (I use a KitchenAid) blend the butter and vanilla extract together. Add the dry ingredients SLOWLY or you will have the flour mixture all over the counter. It is light and goes everywhere. Mix till blended and becomes a soft dough.
• Put the dough onto a Silicone Non-Stick Pastry Mat or a non stick surface and divide the dough in half. Roll the dough into 2 log shapes of about 2" in diameter and wrap in plastic wrap. I put them on a cookie pan and put them into the refrigerator overnight.
• Preheat the over to 325° and line cookie pans with parchment paper or a non-stick silicone sheet. Take the one log of cookie dough out of the refrigerator and unwrap the plastic wrap. Slice about ½ " medallion and place on the cookie pan. They do not spread much so space about 1" apart. Bake for 10-12 minutes. Give them a minute or two when you pull them out so they firm up a little before moving to the cooling rack.

DRIZZLE

• Take the white chocolate wafers and put about 1 cup into a microwave safe bowl and heat for 30 seconds. Stir them around a little they will still be solid. Heat them for another 30 seconds and stir. Most of the wafers should be melted or very soft. Heat another 15 seconds if needed. Take a spoon and wave back and forth over the cookies for as much white chocolate as you like.

Nutrition

Calories: 134kcalCarbohydrates: 12gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 3mgPotassium: 41mgFiber: 1gSugar: 7gVitamin A: 158IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Keyword bite size shortbread cookies, chocolate walnut shortbread, eggless shortbread cookies

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