Chocolate-Walnut Sandwich Cookies Recipe

Name: Chocolate-Walnut Sandwich Cookies Recipe
Prep time: 1 h
Total time: 3 h
Yield: 38 serving(s)
Ingredients: 4 oz. shelled walnuts (about 1 heaping cup), toasted and cooled; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/4 c. plus 2 tablespoons packed dark brown sugar; 2 tbsp. confectioners’ sugar; 1 large egg; 2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 1 c. plus 2 tablespoons all-purpose flour, spooned and leveled; Cooking spray; 1 c. walnut butter; 2 to 3 tablespoons heavy cream; 1 tsp. pure vanilla extract; 1 1/2 c. confectioners’ sugar; 1/2 c. unsweetened cocoa powder

These traditional fire-baked cookies are a Christmas treat!

By Torie CoxPublished: Nov 27, 2023

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Becky Stayner

Yields:

38 serving(s)

Prep Time:

1 hr

Total Time:

3 hrs

Hailing from Eastern Europe and Russia, where they were originally cooked in their signature two-part skillet over an open fire, these crispy shelled sandwiches, also known as oreshki, boast a creamy chocolate-and-walnut filling

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Ingredients

For the cookies:

4 oz. shelled walnuts (about 1 heaping cup), toasted and cooled
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons packed dark brown sugar
2 Tbsp. confectioners’ sugar
1 large egg
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
Cooking spray

For the walnut filling:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup walnut butter
2 to 3 tablespoons heavy cream
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 1/2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder

Directions

1. Step 1Make the cookies: Pulse walnuts in food processor until finely chopped, 12 to 14 times. Beat butter, brown sugar, and confectioners’ sugar with an electric mixer on medium speed until creamy, 2 to 3 minutes, scraping sides of bowl as needed. Beat in egg, vanilla, and salt. Reduce mixer speed to low, and gradually beat in flour and walnuts just until combined. Cover and chill 1 hour.
2. Step 2Preheat oven to 400°F. Lightly grease walnut cookie molds. Roll mixture into teaspoon-size balls. Press into prepared mold. Bake, in batches, until golden brown and set, 18 to 20 minutes. Cool in mold 2 minutes. Carefully remove cookies to wire racks. Rinse mold under cool water, dry, and lightly grease mold before continuing with additional batches.
3. Step 3Make the walnut filling: Beat butter, walnut butter, and 2 tablespoons heavy cream with an electric mixer on medium speed until combined and creamy, about 1 minute. Beat in vanilla and salt. Reduce mixer speed to low, and gradually beat in confectioners’ sugar and cocoa powder. Increase speed to medium and beat until well-combined and smooth, 30 seconds to 1 minute. Beat in an additional tablespoon heavy cream if filling is too dense.
4. Step 4Spoon filling (about 1 tablespoon each) into half of walnut shells. Top with remaining cookies to form sandwiches.

Tip: If you don’t have a walnut mold, you can make round sandwich cookies by dropping them on a pan. Preheat oven to 350°F. Roll mixture into about 1 teaspoon-size balls, flatten to about 1/2-inch thick, and place 1 inch apart onto parchment paper-lined baking sheets. Bake until lightly golden, 6 to 8 minutes. Cut the filling amount in half.

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