For this cookie, I've taken a shortbread recipe, stuffed it with chopped walnuts, baked them into balls, and dipped them in melted chocolate. Walnut Shortbread Balls are a new take on a Christmas classic!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a mixing bowl, beat together the butter, sugar, and flour until combined.
Add in 1 cup of the walnuts and gently beat into the cookie dough.
Scoop up about a tablespoon of the cookie dough. It's a crumbly dough, but it will stick to itself. Massage the dough in your hand by squeezing it gently until it is kneaded together. Gently roll into a ball and place on the baking sheet.
Bake for 15 minutes. Remove from oven and allow balls to cool on the baking sheet for 5 minutes.
Gently transfer the cookies to a wire cooling rack to finish cooling.
At this point, you can enjoy the cookies as they are. Or, you can dip them in melted chocolate.
Place the chocolate into a microwave-safe bowl. (If you want a thick chocolate coating, skip the addition of the coconut oil. If you want a thinner chocolate, add the coconut oil now.) On medium power, microwave the chocolate for 30 seconds. Remove and stir until smooth. You may need to microwave for another 5-10 seconds, depending on your microwave.
Carefully drop one ball at a time into the chocolate. Use a fork to move the ball around until it is fully covered. Lift the ball out by sliding the fork under it. Gently tap the fork on the end of the bowl to get the excess chocolate off. Place on a parchment-lined plate. Sprinkle over a little bit of the remaining walnuts. Continue until all balls are dipped in chocolate.
Allow the chocolate to fully set and harden before storing. You can speed this up by placing them in the fridge for an hour or so.