I love walnut cookies, and with their unique shape and chocolate drizzle, these are a fabulous addition to my Christmas recipe box!
These would be great to make ahead and freeze. You can go ahead and bake them and then freeze them (but save the chocolate drizzle for after they thaw so that it doesn’t get brittle and break off). Or, roll out the dough into logs, flash freeze it on a cookie sheet and then transfer the frozen logs to a freezer bag or container to be baked fresh when you’re ready.
- 1 cup butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup walnuts finely chopped
- 2 ounces semisweet baking chocolate chopped
In a medium bowl, beat butter and powdered sugar until creamy. Add vanilla. Slowly add flour and salt and mix until crumbly. Stir in walnuts.
Roll the dough into 3″ logs (using approximately 1 tablespoon of dough for each).
Bake for 9 to 12 minutes at 375 degrees until golden brown. Immediately move to a cooling rack and cool completely.
While the cookies are cooling, melt chocolate in a double boiler until smooth.
Move cooled cookies to a wax paper-covered surface, spaced evenly apart, and drizzle melted chocolate over them.
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