Recipes for the Web

Barrington Software Incorporated

Cocoa Walnut Butter Cookies

Underbake these brownie-like cookies slightly and you'll get cookies that are crisp outside and

chewy inside. Yields about 30 cookies.

4-1/2 oz. (1 cup) all-purpose flour

1/2 cup natural or Dutch-processed cocoa

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3 oz. (6 Tbs.) unsalted butter

2 Tbs. vegetable shortening

1/2 cup packed brown sugar, sifted free of lumps

1/2 cup sugar

1 egg

1 tsp. vanilla extract

3/4 cup chopped walnuts

Position racks in the upper and lower thirds of the oven and heat it to 350ºF. Line two baking

sheets with parchment or foil. In a medium mixing bowl, combine the flour, cocoa, baking soda,

and baking powder. Mix thoroughly with a wire whisk. Set aside. In a medium mixing bowl, beat

the butter and shortening with an electric mixer until creamy. Add the sugars, beating until well

combined. Beat in the egg and vanilla. Turn the mixer to low speed and beat in the flour mixture

just until incorporated. Mix in the nuts. Drop heaping teaspoonfuls of batter about 1-1/2 inches

apart on the prepared baking sheets. Bake for 10 to 12 min., rotating the sheets about halfway

through the baking time from top to bottom and front to back to ensure even baking. Cookies will

puff up and then settle down slightly when done. With a metal spatula, transfer the cookies to a

wire rack to cool.

From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com