Prep 45 mins
Cook 20 mins
These cookies are a great treat and you won't ruin your diet. This recipe makes 30 (2-inch) cookies. The prep time does not include chilling time for dough. Recipe is from Better Homes and Gardens Heart-Healthy Living magazine.
- 1 ounce sweet baking chocolate (melted and cooled slightly) or 1 ounce bittersweet chocolate (melted and cooled slightly) or 1 ounce semisweet chocolate (melted and cooled slightly)
- 5 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1⁄3 cups all-purpose flour
- 1⁄3 cup unsalted walnuts, finely chopped
- 30 walnut halves
- powdered sugar (optional)
- 1 ounce sweet baking chocolate or 1 ounce bittersweet chocolate or 1 ounce semisweet chocolate
- 1 tablespoon unsalted butter
- 1⁄4 teaspoon vanilla
- 1 cup powdered sugar
- 2 tablespoons nonfat milk
- Preheat oven to 350 degrees F.
- While chocolate cools, beat butter in a medium bowl on medium-high speed 2 minutes or until smooth.
- Add granulated sugar, beating until creamy.
- Add egg, egg yolk and vanilla, beating well.
- Stir in melted chocolate.
- Stir in flour and chopped walnuts.
- Cover and chill 1 hour.
- Shape dough into 1-inch balls.
- Place on a cookie sheet lined with parchment paper.
- Press a walnut half into top of each cookie.
- Bake for 10-12 minutes or until edges are lightly browned.
- Remove from pan and cool completely on a wire rack.
- For glaze: melt chocolate and butter in small saucepan.
- Remove from heat.
- Add vanilla, powdered sugar and milk and blend well.
- Spoon chocolate glaze evenly over cooled cookies.
- Let stand until glaze is set.
- Dust with powdered sugar, if desired.
- Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.