Name: Martha Stewart's Walnut Cookies
Yield: 1
Ingredients: 2 1/2 c. all-purpose flour -; 1/2 tsp. salt -; 1/2 tsp. ground cinnamon -; 1/4 tsp. ground ginger -; 6 oz. unsalted butter -; 3 oz. cream cheese -; 1/2 c. granulated sugar -; 1/2 c. packed light-brown sugar -; 1 large egg yolk -; 1 tbsp. walnut liqueur -; confectioners’ sugar -; Chocolate-Walnut Filling (recipe follows) -; 3 oz. unsalted butter -; 1 c. confectioners' sugar -; 1 1/2 oz. walnuts -; Pinch of salt -; 5 oz. semisweet chocolate -

Recipe information

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Servings per container:

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Ingredients for - Martha Stewart's Walnut Cookies

1. 2 1/2 c. all-purpose flour -

2. 1/2 tsp. salt -

3. 1/2 tsp. ground cinnamon -

4. 1/4 tsp. ground ginger -

5. 6 oz. unsalted butter -

6. 3 oz. cream cheese -

7. 1/2 c. granulated sugar -

8. 1/2 c. packed light-brown sugar -

9. 1 large egg yolk -

10. 1 tbsp. walnut liqueur -

11. confectioners’ sugar -

12. Chocolate-Walnut Filling (recipe follows) -

13. 3 oz. unsalted butter -

14. 1 c. confectioners' sugar -

15. 1 1/2 oz. walnuts -

16. Pinch of salt -

17. 5 oz. semisweet chocolate -

How to cook deliciously - Martha Stewart's Walnut Cookies

1. Stage

To make the cookies: 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. Stage

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. Stage

Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks.

4. Stage

To make the filling: Cream butter and sugar on medium speed until light and fluffy. Beat in walnuts and salt until combined. Beat in chocolate. Use immediately. Makes 1 1/4 cups, enough for 25 cookies.

5. Stage

Once cookies are cooled, 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. Cookies will keep, covered, for up to 2 days.