Chocolate-Drizzled Walnut Cookies
about 5 dozen cookies
- 2/3 cup vegetable shortening
- 2/3 cup butter, softened
- 1 cup C&H® Granulated Sugar
- 1 cup firmly packed C&H® Golden Brown Sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts, finely chopped
- 60 walnut halves
- 1 cup chocolate candy coating, chopped or 1 cup semisweet chocolate chips
Preheat oven to 375°F. Prepare ungreased baking sheets.
Cream shortening with butter until smooth. Add sugars; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift flour with baking soda and salt; gradually stir into mixture, using a slow mixing speed. Stir in chopped nuts.
Drop dough by rounded tablespoon, about 2 inches apart, onto prepared baking sheets. Press walnut halves firmly in the center of each cookie.
Bake for 8 to 10 minutes, or until just golden around the edges. Cool on baking sheets 1 to 2 minutes, then remove to racks to cool thoroughly before drizzling with chocolate.
Once cookies have cooled, melt chocolate in the microwave at 20 second intervals, stirring well each time. Cook and stir until just smooth. Do not overheat.
Spoon melted chocolate into a pastry tube fitted with a small round tip. We used a #5 tip. You may also use a small freezer bag (freezer bags are heavier than sandwich bags and handle the heat better) and snip off one corner to simulate a tip.
Drizzle the melted chocolate over the tops of the cookies; allow to stand until chocolate has hardened. Chocolate candy coating will harden faster than chocolate chips. Do not refrigerate the cookies to speed up the process-- it may discolor the chocolate.
Once chocolate drizzle has hardened, store cookies in an airtight container at room temperature. Separate layers of cookies with sheets of waxed paper to protect the chocolate drizzle.
For smooth, perfectly rounded edges on your cookies, use a small cookie scoop when dropping cookie dough onto sheets.