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Dark Chocolate Walnut Raspberry Cookies
- 30 minutes
- 10 ingredients
- Walnut
- Moderate
- dozen cookies
Ingredients
- 1 1/2 cups unbleached all purpose flour
- 1/3 cup powdered sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cut into 10 pieces, cool room temperature
- 1 tablespoon milk or water
- 1/2 cup finely chopped toasted walnuts
- 1/4 cup raspberry jam
- 8 ounces dark, bittersweet or semisweet chocolate, melted
- 1 cup coarsely chopped toasted walnuts
The Steps
- Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and milk or water and mix on low speed until dough forms. Stir in ½ cup finely diced walnuts. Transfer the dough to a lightly floured surface and shape it into an even 10-inch log, and then roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.)
- Preheat the oven to 350°F. Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely.
- Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative patter. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.
