New This Month

Walnut Cookies

65

The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.

  • Yield: Makes 25 sandwich cookies

Source: Martha Stewart Living, December 2008

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg yolk
  • 1 tablespoon walnut liqueur
  • Confectioners' sugar, for mold
  • Chocolate-Walnut Filling

Directions

  1. 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.

  2. 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. 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.

  3. Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling.

Cook's Notes

Cookies will keep, covered, for up to 2 days.

Reviews Add a comment

  • Happy baker
    24 OCT, 2012
    This is my second year making these delicious cookies. I love the flavors in the dough and the chocolate walnut filling. I make these cookies in the fall for gifts, instead of waiting for Christmas! Thanks again Martha for another awesome recipe!
    Reply
  • sonne1234
    22 AUG, 2012
    I made these cookies twice + here R some helpful tips. Chill dough @ least 3 hrs. to make them easier to un-mold I worked in batches + left half of dough in fridge while working with other half. Be sure to freeze them 1 hr . and I usually trim the edges while frozen . Couldn't taste the walnut liqueur. Filling is dry. Cookie tastes dryer when sandwiched and its kinda thick anyways. I prefer to just leave the halves and eat them as such, You get more like that anyways.
    Reply
  • rock63roll64
    7 DEC, 2010
    THESE COOKIES LOOK LIKE SO MUCH FUN TO MAKE AND DELICIOUS TOO! BIOEMPRESS...YOU ARE A GENIUS MAKING YOUR OWN MOLD! I I THINK I WILL TRY THAT. THANKS FOR THE IDEA!!! HAPPY HOLIDAYS!!
    Reply
  • Blueydgal9
    22 NOV, 2010
    Please help....I ordered the gorgeous molds from House on the Hill and couldn't notice that the "official" recipe of the cookie is a tad different from Martha's. did anyone try both?? Which is better? How do they compare? Any input is appreciated! :)
    Reply
  • oceanrocker
    11 DEC, 2009
    +I+just+ordered+the+pinecone+boxes+that+the+cookies+were+displayed+in.++I+ordered+them+from+www.blumchen.com+%28Martha%27s+favorite+source+for+crafting+supplies%29.+++The+small+pinecone+is+BX021%2C+medium+BX022%2C+large+BX023.++They+have+an+adorable+walnut+box+too.++
    Reply
  • Marthacookies
    26 FEB, 2009
    You can buy the walnut molder at KING ARTHUR's website. I bought mine a year ago. The molder has a teflon coating. They also have a recipe for the cookies. Thanks Bessie Yap-Sarmiento
    Reply
  • barbarabunny09
    28 JAN, 2009
    I LIVE IN THE CLEVELAND OHIO AREA . DOES ANYONE KNOW WHERE TO GET THE SPRINGERLE WALNUT COOKIE MOLD? THANKS BARB FOLDS
    Reply
  • petunia-127
    2 JAN, 2009
    Did anyone else find it impossible to get these out of the mold? I used a walnut shaped plastic candy mold (used for chocolates) and just could not get the dough out of the mold. And yes, I did dust with powdered sugar first. I ended up just rolling them into balls with my hands. Didn't want to sink the $$$ into the springerle mold (which wasn't available at the time anyway). did that mold make it easier?
    Reply
  • chmurag
    28 DEC, 2008
    I used Frangelico (hazelnut liquer) and couldn't even taste it. Did anyone use the walnut liquer? Is it worth it?
    Reply
  • chmurag
    28 DEC, 2008
    I had to wait for both the walnut mold and the snowman and little boy mold, but they came sooner than promised. This is a small company, from what I can gather, and they tried to keep up with the demand. By the way, the snowman springerle cookie is not only beautiful but a delicious "dunking" cookie.
    Reply