Skip to content

Cookie Exchange 2010: Chocolate & Walnut Balls

December 13, 2010

Please “LIKE” this recipe on the KitchenAid Holiday Recipe Contest at the link! Vote once a day!
http://apps.facebook.com/kitchenaid-tm/?recipe=174

This year I decided to host a holiday cookie exchange for a few of my girlfriends, so I immediately decided I wanted to make one of my favorite Christmas cookies, my mom’s Chocolate & Walnut Balls. This recipe is very simple and the result is a somewhat cakey, mildly sweet chocolate cookie with chewy nuts and sweet icing. Of course the non-pareils sprinkles are a fun touch and can be customized in any color or sprinkle shape you’d like. However, I stuck with the classic rainbow colors, just like mom made every Christmas season when I was a kid. This recipe makes about 60 cookies!

  • 5 Cups Flour
  • 2 Sticks Butter
  • 1 Cup Granulated Sugar
  • 2 Squares Unsweetened Baking Chocolate
  • 1.5 Cups Coarsely Chopped Walnuts
  • 5 Eggs
  • 1.5 Cups Confectioners Sugar
  • 4 TBSP Milk
  • Nonpareils Sprinkles

Preheat oven to 325 degrees.

For the nuts, make sure you buy whole walnuts and coarsely chop them yourself. The pre-chopped walnuts are too fine, which can cause the cookies to be too dry as they will absorb more of the butter.

Melt the chocolate and butter in the microwave for about 2 minutes, stopping halfway to stir. Make sure you don’t scorch the chocolate, so remove after 2 minutes and continue to stir until the chocolate and butter melt together smoothly.

In a large mixing bowl, beat the eggs with the granulated sugar with an electric mixer. Add the chocolate-butter mixture and beat until well blended. Add the flour and nuts and beat with the mixer until your dough is too firm for the mixer. Continue to stir together with a spoon. Dough should be dense and elastic.

Line baking sheets with parchment paper and begin rolling the dough into balls about 1.5 inches in diameter. It helps to use latex gloves so the dough doesn’t stick to your fingers as much. Place dough balls about an inch apart on the baking sheets and bake for 10-12 minutes, or until the tops of the cookies are no longer shiny.

Remove cookies from the oven and set onto sheets of wax paper to cool completely. While cookies cool, prepare the icing by mixing the confectioners sugar and the milk together until smooth. Once cookies are cool, one at a time, dip the tops into icing and sprinkle with nonpareils over a small bowl. Set onto the wax paper and allow to dry completely before storing.

Enjoy!


Advertisements
One Comment leave one →
  1. January 11, 2012 11:11 am

    Oh these were so good! I had to substitute almonds for the walnuts because that’s what I had on hand. Can’t wait to try them next time with the walnuts 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: