Walnut Sandwich Cookies from Martha Stewart

The beginning of last week involved a lot of cookie-baking in preparation for our family cookie extravaganza which, hopefully, will take place on Thursday evening. I made my usual seven varieties, and this year I decided to try an eighth. Several months ago, Mom’s hospice volunteer, Marianne, brought me a package of walnut-shaped cookie molds that she purchased in Europe. A friend had requested that she bring some back and she kept a package for herself. She gave them to me last year after I gave her some of my cookies and told me that I would be more likely to use them than she would. I almost never watch Martha Stewart on television, but a week or so before she gave me the molds, while I was flipping channels, I had caught the tail end of Martha and Jennifer Esposito making walnut cookies. After I received the molds, I looked up the segment on Google and printed out the recipe. This past week seemed like the perfect time to try it out, and I am very pleased with the results. I can’t wait to deliver some to Marianne.

Some of the extra tips I would give is to spray the mold with non-stick cooking spray the first time before powdering with sugar. After that, the mold is sufficiently seasoned from the cookie dough itself to hold the right amount of powdered sugar to keep the next one from sticking. I also found that by mounding the dough slightly in the mold, I had more of a handle on peeling back the edges to loosen the dough. I did not need to trim around the cookies when I unmolded them. Neither did I need to clean the mold. Also, do not grease the pans. Believe it or not, they came off easier on an ungreased cookie sheet as long as they were removed immediately, while still hot. Through trial and error, I discovered that the best (and nicest looking) way to fill the cookies with the chocolate walnut filling is to roll small quantities of the filling into a ball and press to fit one of the cookies. Then, press the second one gently on top. I also used Frangelico, a hazelnut liqueur which I adore and always have on hand, instead of the walnut liqueur called for in the recipe.

Walnut Sandwich Cookies from Martha Stewart
(Makes approximately 25 cookies)

• 2-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 6 oz. (1-1/2 sticks) unsalted butter, softened
• 3 oz. cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg yolk
• 1 Tbsp. walnut liqueur or Frangelico
• Confectioners’ sugar for mold
• Non-stick cooking spray

Whisk flour, salt, cinnamon, and ginger in a medium bowl.

Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.

Using a dry pastry brush, generously dust a walnut springerle mold with confectioners’ sugar. Cut a piece of dough about the size of the mold (available from House on the Hill). Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.

Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Remove from pans while still hot and allow to cool to room temperature.

Pipe or spread 2 teaspoons chocolate-walnut filling on flat side of 1 cookie. Alternatively, scoop out about 2 tsp. of filling and roll into a ball in your hand. Flatten it with your fingers onto a cookie half. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling. Cookies will keep, covered, for up to 2 days.

Chocolate Walnut Filling

Makes 1-1/4 cups, enough for 25 cookies.

• 3 oz. (6 Tbsp.) unsalted butter, softened
• 1 cup confectioners’ sugar
• 1-1/2 oz. (1/2 cup) walnuts, toasted and finely chopped
• pinch of salt
• 5 oz. semi-sweet chocolate, melted and slightly cooled

Beat butter with confectioners’ sugar until light and fluffy.

Beat in walnuts and salt.

Beat in chocolate.

Use immediately.