Dark Chocolate Walnut Raspberry Cookies
- 1 12 cups unbleached all-purpose flour
- 13 cup powdered sugar
- 1 tablespoon cornstarch
- 12 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces, cool room temperature
- 12 cup Diamond of California finely chopped toasted walnuts
- 14 cup (about) raspberry jam
- 8 ounces dark, bittersweet or semisweet chocolate, melted
- 1 cup Diamond of California coarsely chopped toasted walnuts
- 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 mix on low speed until dough forms.
- Stir in 1/2 cup finely diced walnuts.
- Roll the dough into an even 10-inch log, and 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 350F .
- 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 pattern.
- Immediately sprinkle the cookies with remaining coarsely chopped nuts.
- Chill until chocolate sets.
- Store the cookies in an airtight tin up to 3 days.
flour, powdered sugar, cornstarch, salt, unsalted butter, california, raspberry, chocolate, california
Taken from www.food.com/recipe/dark-chocolate-walnut-raspberry-cookies-523782 (may not work)