I wasn't too sure what to make so I had to do some experimentation. I finally settled on shortbread and this great recipe from Family Circle. Little disks of brown sugar shortbread with walnuts and dipped in chocolate. Easy and super delicious, I've made them a few times since the first trial.
These delicious little cookies went to Elizabeth from A Sweet Baker, Kelsey from K&K Test Kitchen and Celeste and Alicia from The Chronic Masterbakers.
The first box to arrive were the Double Chocolate Espresso Cookies from Savour Sisters. These were moist and chocolatey and so delicious.
The Goodie Girl. I loved the little balls with chunks of chocolate and pecans.
Gourmet Housewife. Another classic shortbread filled with raspberry jam, so good!
Chocolate Dipped Walnut Shortbread
Adapted from Family Kitchen
2 cups flour
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 tsp vanilla
1 cup toasted walnuts
12 ounces bittersweet chocolate, melted
In a bowl, stir together flour and salt. Beat together the butter, brown sugar and vanilla until well blended. Gradually add the flour mixture to the butter mixture until well blended. Stir in the walnuts.
Turn dough onto a sheet of plastic wrap and roll into a log. Wrap securely and refrigerate for several hours.
Heat oven to 350 degrees. Cut the chilled dough into slices and place on parchment lined baking sheets. Bake for 15 minutes or until golden brown.
Once cooled, dip the shortbread into the melted chocolate. Let stand at room temperature until chocolate is firm.