Dark Chocolate Walnut Raspberry Cookies Share on Pinterest

Dark Chocolate Walnut Raspberry Cookies

  • 30 minutes
  • 10 ingredients
  • Walnut
  • Moderate
  • dozen cookies


  • 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

  1. 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.)
  1. 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.
  1. 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.

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