I make a number of different cookies each Christmas for my family, because everyone now has their own favorites. Personally, I am a shortbread girl myself, and although I do enjoy many of the Italian specialty cookies I make, I always have to make some type of shortbread cookie on my cookie platter for myself. Over Thanksgiving, I made these brown sugar shortbread cookies topped with a mixture of cinnamon and sugar, and my grandkids gobbled them up. For Christmas this year however, I decided to finish the cookies off a little differently, and dipped the bottoms of the baked cookie wedges in melted chocolate then sprinkled them with nuts. Either way you make them, this simple cookie is delicious, and the brown sugar adds a crunchier texture than regular or powdered sugar does. If you have a fluted or scalloped tart pan it works great for these cookies, though you can also use a spring-form pan.
Deborah Mele 2012
- 8 Ounces (Plus 1 Tablespoon) Unsalted Butter At Room Temperature
- 1 Cup Packed Brown Sugar
- 2 Cups All-purpose Flour
- 1/8 Teaspoon Salt
- 1 Cup Chocolate Chips
- 1/2 Cup Finely Chopped Walnuts
- Preheat oven to 325 degree F.
- Lightly grease a 9 inch fluted tart or spring-form pan with the tablespoon of butter.
- In a bowl, beat the butter and sugar until light and fluffy.
- Add the flour and salt and mix just until combined.
- Using your fingertips, press the dough evenly over the bottom of the pan.
- Use a sharp knife to cut the dough into 12 equal wedges.
- Use a fork to pierce the dough all over.
- Bake until set and lightly browned, about 30 to 35 minutes.
- Cool, release the sides of the pan, and use a sharp knife to cut along the marked lines you made before baking.
- Melt the chocolate, and dip the scalloped bottom of each wedge into the chocolate then place on a sheet of parchment paper to set.
- Sprinkle the chocolate with the chopped walnuts, then let set for 2 to 3 hours.
- Store in an airtight container for up to three days.