Dark chocolate walnut shortbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 walnuts3/4 whole wheat flour 8 T Earth Balance "margarine"1/3 c sugar1/2 c Hershey's special dark cocoa powder1/2 t salt4 T dried blueberries
Makes 16 cookies.
Preheat oven to 325 degrees Fahrenheit.
Toast the walnuts in a skillet over medium heat until they turn dark brown and are fragrant. Toss or stir often. In a food processor, combine 1/2 the walnuts, the sugar and salt. Pulse until blended, about 25 times. (It should have the consistency of sand.)
Add the flour and cocoa, pulse until mixed. Add remaining nuts, pulse five times. Add blueberries.
Dump dough into greased 8x8 baking pan.
Bake 40 minutes, then let cool in pan for 15 minutes. Then flip onto cutting board. Cut with serrated knife and allow to cool.
Number of Servings: 16
Recipe submitted by SparkPeople user SP_STEPF.
Preheat oven to 325 degrees Fahrenheit.
Toast the walnuts in a skillet over medium heat until they turn dark brown and are fragrant. Toss or stir often. In a food processor, combine 1/2 the walnuts, the sugar and salt. Pulse until blended, about 25 times. (It should have the consistency of sand.)
Add the flour and cocoa, pulse until mixed. Add remaining nuts, pulse five times. Add blueberries.
Dump dough into greased 8x8 baking pan.
Bake 40 minutes, then let cool in pan for 15 minutes. Then flip onto cutting board. Cut with serrated knife and allow to cool.
Number of Servings: 16
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 65.6 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
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