Chocolate Walnut Slices
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter||1 Stick, softened|
|Vanilla extract||1 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
1. In a large bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy.
2. Beat in flour mixed with cocoa, baking powder, and salt until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Stir in nuts.
3. Divide dough into 2 equal pieces. With palms of hands, roll each dough piece into a 2-inch-thick roll. Wrap and refrigerate at least 3 hours or up to 3 days (or freeze for up to 6 months).
4. When ready to bake cookies, preheat oven to 350°F. Slice dough roll crosswise to make 1/8-inch-thick cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Bake 10 to 12 minutes, or until firm. Remove cookies to a rack and let cool completely. Store in a tightly covered container.