Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Walnut Cookies 3.4 (65) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 14, 2020 Print Share Share Tweet Pin Email Yield: 25 sandwich cookies The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within. Ingredients 2 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 6 ounces (1 ½ sticks) unsalted butter, softened 3 ounces cream cheese, softened ½ cup granulated sugar ½ cup packed light-brown sugar 1 large egg yolk 1 tablespoon walnut liqueur Confectioners' sugar, for mold Chocolate-Walnut Filling Directions 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. 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. 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. Print