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Maple-Walnut Shortbread Cookies
cup butter, softened
cup finely chopped toasted walnuts
cups Gold Medal® all-purpose flour
teaspoon baking powder
teaspoon maple flavor
cup semisweet chocolate chips (6 oz)
In large bowl, beat butter and sugar with electric mixer on medium speed 30 seconds or until smooth. Add 1/2 cup of the walnuts and the egg yolk; beat until blended. On low speed, beat in flour, baking powder, salt and maple flavor until stiff dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths. On ungreased cookie sheets, place cookies about 2 inches apart; flatten slightly.
Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place remaining 1 cup walnuts. Dip 1/2 inch of 1 long side of each cookie into chocolate, then coat chocolate edge with walnuts. Place on waxed paper; let stand about 2 hours until chocolate is set.
Makes 48 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker
To toast walnuts, spread in ungreased shallow pan; bake at 350°F 5 to 8 minutes, stirring occasionally, until aromatic. Finely chop when cooled.
1 Serving (1 Serving)
(Calories from Fat 70),
Total Fat 7g
(Saturated Fat 3 1/2g,
Trans Fat 0g),
Total Carbohydrate 8g
(Dietary Fiber 0g,
Percent Daily Value*:
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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