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Chocolate-Drizzled Walnut Cookies
cup butter, softened
cup powdered sugar
cups Gold Medal™ all-purpose flour
cup finely chopped walnuts
oz semisweet baking chocolate, chopped
Heat oven to 375°F. In medium bowl, beat butter and powdered sugar with electric mixer on medium speed until creamy. Beat in vanilla. On low speed, beat in flour and salt until mixture is crumbly. Stir in 1/2 cup of the walnuts.
Shape dough into walnut-sized balls; roll each into 3x3/4-inch log. Place on ungreased cookie sheets.
Bake 9 to 12 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets; place on wire racks. Cool completely, about 10 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate on High 30 seconds; stir until smooth.
Place cooled cookies on sheet of waxed paper. Drizzle chocolate over cookies; sprinkle with remaining 1/4 cup walnuts.
Nuts will taste fresh for up to 6 months if they are stored in the freezer.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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