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5 from 2 votes

Bite Size Chocolate Walnut Shortbread Cookies

These shortbread melt in your mouth. I think it helps that they are small in size but big on flavor.
Prep Time15 minutes
Total Bake Time24 minutes
Chill1 day
Total Time1 day 39 minutes
Course: Cookies, No-Eggs
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 161kcal

Ingredients

  • 1 ½ cup (187.5 g) All-purpose flour
  • ½ cup (60 g) Powdered sugar
  • ½ cup (43 g) Guittard Cocoa Rouge cocoa powder
  • 1 cup (227 g) Butter unsalted
  • 2 tablespoon (2 tablespoon) Vanilla Extract
  • 1 cup (117 g) Walnuts Fine chopped
  • 1 cup (236.59 g) White chocolate wafers

Instructions

COOKIES

  • Weigh or measure into a bowl the flour and unsweetened cocoa powder. Whisk to blend and set the bowl aside. Weigh or measure the powdered sugar into another bowl.
  • In a handheld or stand mixer (I use a KitchenAid), cream the butter and powdered sugar before adding the vanilla extract. Next, 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. Finally, add the finely chopped walnuts. You may need to use a spatula to get the walnuts evenly mixed through the cookie dough.
  • Put the dough onto a Silicone Non-Stick Pastry Mat or a nonstick surface and divide the dough in half. Roll the dough into 2 log shapes of about 2" in diameter and about 11" long. Wrap each log in plastic wrap. I put them on a cookie pan and put them into the refrigerator overnight or at least for 2 hours. I use split paper towel cardboard inserts (see above) to cradle each log while in the fridge.
  • Preheat the oven to 350°F (175°C or 180°C) 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 it on the cookie pan. They do not spread, so space about 1" apart. Bake for 12-14 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

  • Add the white chocolate wafers to a microwave-safe bowl and heat for 30 seconds. Stir them around a little; they will still be solid. Heat them for another 15 seconds and stir. Most of the wafers should be melted or very soft. Heat another 10 seconds if needed. Move the cookies to either wax paper or parchment paper sheet. Take a spoon with white chocolate and wave back and forth over the cookies for as much white chocolate as you like.

Nutrition

Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 4mg | Potassium: 49mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg