Recipe: Overnight Chocolate Nut Cookies

OVERNIGHT CHOCOLATE NUT COOKIES

1/3 cup shortening
1/3 cup butter, softened
1/2 cup white granulated sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 1/2 cups plus 2 tbsp. flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup finely chopped nuts

Mix shortening, butter, sugars and vanilla thoroughly. Stir in remaining ingredients. Turn dough onto lightly floured surface.

Shape dough into ball with lightly floured hands pressing to make dough compact. Shape into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured counter. Roll dough onto plastic wrap; wrap and twist ends tightly. Dough can be refrigerated up to one month and frozen up to 3 months.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Cut roll into 1/4 inch slices and put on ungreased cookie sheet.

Bake 9-11 minutes. Immediately remove cookies from baking sheet onto wire cooling rack.

Makes a little over 2 dozen cookies

VARIATIONS:

CHOCOLATE CHIP:
Add 1/2 cup mini chocolate chips.

OATMEAL-COCONUT:
Reduce flour to 1 1/4 cups plus 2 teaspoons. Add 1/2 cup flaked coconut and 1/2 cup quick rolled oats with the flour.

FRUIT SLICES:
Add 1/2 cup whole candied cherries, finely chopped and 1/4 cup cut up mixed candied fruit, finely chopped, with the flour.

Hi Lynn,

I hope this recipe is similar to the one you're looking for. For a deeper chocolate flavor you can substitute Dutch process cocoa powder. Also, you can chill the dough and then roll in balls and flatten as you described instead of making as slice and bake.

If you find the recipe you're looking for, please share it with us!

Happy Holiday Baking,

Betsy