Ingredients
1
ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
5
tablespoons unsalted butter, softened
1
cup granulated sugar
1
large egg
1
egg yolk
1
teaspoon vanilla
1 1/3
cups Gold Medal™ all-purpose flour
1/3
cup unsalted walnuts, finely chopped
30
walnut halves
Chocolate Glaze (recipe below)
Powdered sugar (optional)
2
tablespoons fat-free milk
Preparation
Preheat oven to 350°F. While chocolate cools, in a medium bowl, beat butter with an electric mixer on medium-high speed for 2 minutes or until smooth. Add granulated sugar, beating until creamy. Add egg, egg yolk, and vanilla, beating well. Stir in melted chocolate. Stir in flour and chopped walnuts. Cover and chill for 1 hour.
Shape dough into 1-inch balls. Place on cookie sheets lined with parchment paper. Press a walnut half into top of each cookie. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool.
Spoon Chocolate Glaze evenly over cooled cookies. Let stand until glaze is set. Dust cookies with powdered sugar, if desired. Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.
Chocolate Glaze: In a small saucepan, melt 1 ounce sweet baking, bittersweet, or semisweet chocolate and 1 tablespoon unsalted butter. Remove from heat. Add 1/4 teaspoon vanilla, 1 cup powdered sugar, and 2 tablespoons fat-free milk. Blend well.
