CHOCA BLOCKAS
A favorite, these are mounds of shortbread with chocolate chips and walnuts. They bake long and low to turn out with a wonderfully crunchy texture. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 15 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 275*F.
- Line two cookie sheets with parchment paper(or leave ungreased).
- Sift flour, baking powder, and salt together in a small bowl and set aside.
- Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
- Add the dry ingredients and blend on low speed for 10 seconds. Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes. Scrape down bowl.
- Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
- Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
- Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom.
- Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the cookie sheet and cut it in half. There should be no doughy strip in the center. Allor the cookies to cool on a wire rack.
- Enjoy!
Nutrition Facts : Calories 252.9, Fat 17.6, SaturatedFat 9.5, Cholesterol 32.5, Sodium 53.8, Carbohydrate 23.7, Fiber 1.2, Sugar 11.4, Protein 2.3
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