Gluten-Free and Vegan, these holiday cookies are a fan favorite. The cookie itself is not too sweet, has a slight nutty flavor and a texture somewhere between chewy and crunchy. Dipped in chocolate, they are melt in your mouth YUMMY!
1 package semisweet chocolate chips, melted for dipping (I use Enjoy Life Foods)
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper
In a medium/large sauce pan, melt butter. Then remove from heat.
Add brown sugar, ¾ cups of the walnuts and the vanilla directly to the pan with the melted butter and stir to combine.
In a separate bowl, combine flour and baking powder with a pastry cutter. Then add to butter mixture and stir to combine. Mix well — the dough will be stiff.
Shape the cookies by pressing dough lightly into teaspoons. (actual silverware not the measuring spoons - use larger spoons for a larger cookie) and place in rows on parchment lined baking sheets.
Bake 12- 15 minutes until light golden brown. (It's best to err on the side of under-baking rather than over-baking these cookies, they will harden as they cool.) Cool.
Meanwhile, melt chocolate in a double boiler over warm water; cool slightly.
Set up a work space by laying down wax paper on a table and placing walnuts directly on the wax paper or in a shallow bowl. Place melted chocolate on a trivet near the work station. Then dip large end of cooled cookies into melted chocolate, then into walnuts.
Cool on waxed paper. If chocolate hardens before dipping is completed, re-melt over warm water.