Chocolate Drizzled Walnut Cookies Food

CHEWY CHOCOLATE-WALNUT COOKIES

Steps:

• Heat oven to 350°F.
• Beat cake mix, eggs and dressing in large bowl with mixer until well blended. Stir in remaining ingredients.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto greased baking sheets.
• Bake 10 to 12 min. or until cookies are slightly firm to the touch. Cool completely on wire racks.

CHOCOLATE WALNUT COOKIES

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

DARK CHOCOLATE WALNUT RASPBERRY COOKIES

Steps:

• Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in 1/2 cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.) Preheat the oven to 350°F. Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely. Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.

CHOCOLATE DRIZZLED WALNUT TRIANGLES

Steps:

• Roll out bottom crust to a 10-1/2-in. circle; place on an ungreased baking sheet.
• Combine nuts, sugar, honey, cinnamon and lemon juice; spread over crust.
• Roll out remaining pastry and place over nuts. With fork, seal edges together and pierce holes in top. Brush with milk. Bake at 375 degrees F for 15-20 minutes or until lightly browned.
• Cool for 10 minutes. Cut into 16-20 wedges. Cool completely.
• In a saucepan, melt chocolate chips and shortening over low heat; drizzle over wedges.