These Walnut Mocha Shortbread Cookies have a light coffee flavor. Shortbread cookies have a nice crunchy texture. With the nuts and cocoa powder, the cornstarch helps to bind the cookie dough so that they don’t get too crumbly.
These cookies aren’t super sweet so the chocolate glaze adds a little extra sweetness.
Try my Lemon Shortbread Cookie Recipe as well.
Walnut Mocha Shortbread Cookies
hese Walnut Mocha Shortbread Cookies have a light coffee flavor. Shortbread cookies have a nice crunchy texture. With the nuts and cocoa powder, the cornstarch helps to bind the cookie dough so that they don't get too crumbly.
In a large bowl, whisk together all the dry ingredients: flour, cocoa powder, corn starch, salt and espresso powder. Set aside.
In a large mixing bowl, mix the butter, vanilla extract and powdered sugar.
Add the dry ingredients and mix until well combined.
Add the walnuts and mix for another minute.
Lay out a long sheet of plastic wrap. Pour the shortbread on top of the plastic wrap.
Roll out until it forms a log. Twist the ends to seal and then refrigerate for around 2 hours.
Preheat oven to 350F. Once the dough is chilled, slice into 1/4" slices and place them onto a parchment lined cookie sheet.
Let them cool on the tray for a few minutes then move them over to a cookie rack or some wax paper on the counter to completely cool.
Make the glaze. Add the chocolate chips and cream to a small sauce pan. Mix over medium heat until the chocolate melts. Remove from heat and stir in the powdered sugar.
Once the cookies are cooled, drizzle with the chocolate glaze. Let the glaze set for a few hours before moving to a serving dish.