Maple-Walnut Shortbread Cookies

Ingredients

• 1 cup butter softened
• 0.3 cup sugar 
• 1.5 cup walnuts toasted finely chopped
• 1  egg yolk 
• 2 cups flour all-purpose
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 1 teaspoon peppermint flavoring 
• 6 oz semi chocolate chips 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• hand mixer
• microwave

Directions

1. In large bowl, beat butter and sugar with electric mixer on medium speed 30 seconds or until smooth.
2. Add 1/2 cup of the walnuts and the egg yolk; beat until blended. On low speed, beat in flour, baking powder, salt and maple flavor until stiff dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
3. Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick.
4. Cut into 2-inch lengths. On ungreased cookie sheets, place cookies about 2 inches apart; flatten slightly.
5. Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
6. In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place remaining 1 cup walnuts. Dip 1/2 inch of 1 long side of each cookie into chocolate, then coat chocolate edge with walnuts.
7. Place on waxed paper; let stand about 2 hours until chocolate is set.