Prepare to transform your ordinary baking routine into an extraordinary culinary adventure with these irresistible Walnut Shortbread Cookies with Mocha Drizzle! Imagine biting into a buttery, crumbly cookie studded with rich, toasted walnuts and crowned with a glossy chocolate-coffee drizzle that will make your taste buds dance with delight. These aren't just cookies—they're a sophisticated dessert experience that bridges the gap between classic shortbread and gourmet coffee shop indulgence.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon brewed coffee
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even surface coverage.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Gradually sift in the all-purpose flour and salt, mixing on low speed until a soft, crumbly dough forms. Be careful not to overmix.
- Fold in the finely chopped walnuts using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface and gently knead to bring the mixture together. Roll the dough to approximately 1/4 inch thickness.
- Using a round cookie cutter (about 2 inches in diameter), cut out cookies and place them carefully on the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Rotate the baking sheets halfway through for even baking.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the mocha drizzle, melt semi-sweet chocolate chips in a double boiler or microwave, stirring until smooth.
- Mix in the brewed coffee to create a glossy mocha-flavored chocolate drizzle.
- Using a spoon or piping bag, drizzle the mocha chocolate over the cooled cookies in a decorative pattern.
- Allow the chocolate drizzle to set at room temperature for about 30 minutes before serving or storing.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture. Room temperature butter should yield easily when pressed.
- Use a food processor to finely chop walnuts for a more uniform distribution and smoother cookie surface.
- Chill the dough for 15-20 minutes before rolling and cutting if it feels too soft, which helps maintain the cookie's shape during baking.
- For a more intense mocha flavor, use espresso instead of regular brewed coffee in the chocolate drizzle.
- Store cookies in an airtight container with parchment between layers to maintain their delicate texture and prevent sticking.
- For a professional look, use a squeeze bottle or piping bag for more precise chocolate drizzling.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 11g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
