Toasted Walnut Shortbread Cookies (Paleo)
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Apparently I’m really into making desserts these days. Can you blame me, though? Tis the season for piles of sugary treats everywhere you go. I always hang on to Christmas as long as possible. I consider the entire week after to be fair game for celebration. I’ve also never been a huge New Year’s Eve person, so that’s not really on my mind. I’d rather focus on extended Christmas. We’re still watching Christmas movies, my last present for B came today (I ordered it late, my fault), and we’re still eating the remainder of our Christmas leftovers. My mom is the queen of hostessing. This Christmas was probably the best yet. Farm fresh eggs, ham, smoked salmon, caramel rolls, multiple soups, steak, bread, veggies, treats, and oh so much more. I keep thinking about that day and wishing I could go back, primarily so I can keep eating. (and hanging out with loved ones, of course). Thankfully, my mom sent leftovers home with everyone, so my fridge has been full this week. In a few days we’ll go back to reality. Not to be fun spoilers, but B and I are likely going to do a January Whole30. We’re both thinking a reset would be nice. I’m trying to gather up motivation in the next few days. I’ll keep you posted if/when we get started! There’s time to make these cookies before then…
Toasted Walnut Shortbread Cookies (Paleo)
Makes about 15 cookies
Ingredients:
1 c walnuts
3/4 c butter
1/4 c honey
1/2 t vanilla
14 t cinnamon
Pinch nutmeg
Pinch salt
3 c almond flour
1/2 c chocolate chips
1/2 T butter
3 T water
coarse sea salt for topping
Directions:
Chop the walnuts into small pieces and spread them evenly on a cookie sheet. Roast at 350 F for 10 minutes, stirring every few minutes. Remove from the oven and set aside to cool.
Soften butter and place in medium bowl. Add the honey and vanilla and whisk together.
Add the cinnamon, nutmeg, and salt and stir well to combine.
Add the almond flour and fold into everything until fully combined.
Place a large sheet of parchment paper on the counter and set the ball of dough in the middle. Use your hands to elongate the dough as much as you can. Wrap the parchment paper around the dough and continue to shape the dough into a long round “log” about 2-2 1’2 inches across.
Refrigerate the wrapped dough for at least 2 hours. Ideally, leave it overnight.
Heat the oven to 350 F
Remove the dough from the refrigeration, take off the parchment paper, and slice the dough into about 15 cookies.
Place the cookies on a greased cookie sheet and bake for about 15 minutes, until the edges are golden brown and cookies look set.
Let cool slightly on the pan, then remove to cool fully on a cookie sheet.
Once cookies are fully cool, place chocolate chips, butter, and water in a small, microwave safe bowl. Microwave for 20-30 seconds and stir immediately. Even if all the chips aren’t melted, stir for a minute to let any additional chips melt. Continue to microwave in 8 second increments if chips aren’t fully melted. (they can burn easily, so be careful). Add additional water, if needed.
Use a fork to drizzle the chocolate over the cookies. Sprinkle lightly with coarse sea salt. Let cool before serving.
