Recipe by KLHquilts
Can't remember where I got this one, but I've been making these for at least 20 years. I usually make them at Christmas, but they'd be good any time. They have a shortbread crust, a chocolate/walnut filling, and a chocolate/coffee icing. They are VERY rich and sweet -- a little goes a long way!
Top Review by Lizzymommy
Oh heavens these are divinely delicious! If I had time to make a different cookie to take its place on the holiday cookie trays, I totally would - just to hoard these all for myself! I doubled the recipe and baked them in a 9x13 pan - just watch to make sure that the walnut chocolate filling bakes all the way through - took a little longer in the big pan, but then it makes tons for trays and all with minimal cleanup! THANK YOU!
- 1⁄4 lb butter (softened)
- 1⁄4 cup dark brown sugar (packed)
- 1 1⁄4 cups all-purpose flour (sifted)
- 1⁄4 cup apricot preserves
- 1 1⁄2 cups walnuts, chopped
- 2 eggs
- 1⁄4 teaspoon salt
- 3⁄4 cup dark brown sugar
- 2 tablespoons unsweetened cocoa
- 6 ounces semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- 2 teaspoons prepared strong coffee (strong!)
- 2 teaspoons boiling water
- 1⁄2 cup walnuts, finely chopped
Directions See How It's Made
- Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
- Make crust: In small bowl of electric mixer, cream butter. Beat in 1/4 cup dark brown sugar. On low speed, gradually add flour and beat only until the mixture holds together.
- Place dough by large spoonfuls across the bottom of the pan. With fingertips, press dough to make a smooth layer. Bake at 375 for 10 minutes. Remove from oven and set aside.
- As crust cooks, soften apricot prserves in a bowl and set aside.
- Make filling: Grind walnuts to a fine powder and set aside.
- In small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. Add salt and vanilla and then, on low speed, add sugar and cocoa. Increase the speed to high again and beat for 2-3 minutes more. On low speed beat in ground walnuts, beating only until nuts are incorporated.
- Spread preserves over the hot crust, leaving a 1/2" border at the edge.
- Pour filling over the preserves and tilt pan to make sure it's level.
- Bake at 375 for 25 minutes. Cool completely, then ice.
- In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
- Spread icing over cake; sprinkle with chopped walnuts and press down gently. Let stand at room temperature until icing is firm.