I really liked how these cookies came out. They were and stayed moist. The chocolate and nuts added to them tasted very good, it was a perfect topping to a shortbread cookie. I had no problems at all while making them. They took around thirty to forty five minutes to make and made about four dozen. I love how these cookies stay moist. I keep forgetting to put them in a container, but I’m starting to think that I don’t need to because they aren’t getting dry.
Ingredients:
1 cup butter, softened
½ cup confectioner’s sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ cups semi-sweet chocolate chips
4 tsp shortening
¾ cup ground walnuts (or pecans)
Directions:
•In a mixing bowl, cream butter and confectioner’s sugar. Add vanilla.
•Gradually add flour; mix well.
•With lightly floured hands, shape tablespoonfuls into 2 in. logs.
•Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks.
•Melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining chocolate, then sprinkle with walnuts.
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