Dessert Recipe: Chocolate Dipped Walnut Shortbread Medallions

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One of my favourite things about Christmas is holiday baking, both eating it and making it. Shortbread cookies are synonymous with Christmas in our house. The shortbread we make in our home is traditional medallions though sometimes when the kids are helping out we’ll cut out some festive shapes like bells, trees and stars.

chocolate_dipped_walnut_shortbread_cookie_recipe

When the folks at Faye Clack asked me if I would be interested in participating in the California Walnuts Holiday Challenge, I thought perhaps I could incorporate them within my shortbread recipe.

Chocolate Dipped Walnut Shortbread Medallions

1/2 cup of cornstarch
1/2 cup of icing sugar
1 cup of all-purpose flour (I prefer unbleached)
3/4 cup unsalted butter, softened
1 cup California Walnut pieces, finely chopped
3/4 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl add cornstarch, sugar and flour and blend with a whisk. Add in soften butter and using fingers, blend until everything is mixed together and forms smooth dough
  2. Gradually add in the California Walnuts to the dough and knead in. Keep adding in batches and kneading in until completed added.
  3. Roll dough into a 2-inch thick roll. Wrap in saran wrap and place in the refrigerator for about 1 hour.
  4. Remove firm dough and cut into slices. I like thicker shortbread so I usually cut each slice between a half to a full centimeter.
  5. Lay on parchment paper and back at 300F for about 15 to 20 minutes or until edges show some slight browning. Set on wire rack to cool
  6. Melt the semi sweet chocolate chips in a double boiler. I just use a Pyrex dish sitting over a small pot of water, as I don’t own a double boiler.
  7. When chocolate is melted, using a knife, spread the chocolate over half of the cookie (including top, sides and back) and set on wire rack. Once all cookies have been dipped, place wire rack in refrigerator to harden for about 20-minutes and then transfer to a container with wax paper between each layer.

Makes about 24 cookies

I loved how these turned out and so easy for a non-cook like me to make (why I use this recipe all the time). I think I’ll be making another batch or two but I might try adding some dried cranberries into the mix. Mmmm, buttery shortbread with walnuts, cranberries and chocolate might be our new cookie for Santa this year.

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