Walnut Cookies

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Yield: 2 1/2 dozen cookies

Recipe photo

These unique walnut-shaped sandwich cookies are just as tasty as they are cute.

Walnut Cookies

star rating (16) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 1/2 dozen cookies
Published: 01/01/2010




  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 cup semisweet or bittersweet chocolate, melted


1) Preheat the oven to 375°F. Get out your walnut cookie molds; there's no need to grease them.

2) To make the cookies: Beat the soft butter, brown sugar, salt, and flavorings until fluffy.

3) Stir in the flour, cornstarch, and nuts.

4) Wrap the dough, and refrigerate for 30 minutes.

5) Press 1 teaspoonful of chilled dough into the bottom and up the sides of each mold. Place the molds on a baking sheet.

6) Bake the cookies for 10 to 12 minutes, until they're browned around the edges. Cool for a few minutes, then push on the thick edge of each cookie to pop it out of the mold.

7) To make the filling: Heat the cream and corn syrup until steaming.; a microwave works well here.

8) Add the chocolate, stirring until it melts. Reheat briefly on low heat if the chocolate doesn't completely melt.

9) Cool until the mixture thickens somewhat, whisking often.

10) Spread a bit of the chocolate on each side of the cookies. Let them sit for a few minutes to partially set up, then sandwich the halves together.


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  • star rating 12/18/2014
  • Connie from florida
  • The cookie part of this recipe is great! It's easy to make, the molds are great to work with, and they have a nice nutty flavor. I'm glad I finally used the molds I have had for too many years! But the filling is another story. It makes WAY too much! And I know I'll find something to do with the excess, and I should have recognized the quantity would be overboard. The filling also took a long time to set up, much more than a couple of minutes. If you use this same filling, and scale it way back, I would make it while the cookies are cooking so it has a chance to cool and thicken a little before spreading on the cookie halves.
    I'm sorry you had difficulty with the filling part of this recipe, but appreciate your comments and tips! Barb@KAF
  • star rating 11/06/2011
  • kellytwo22 from KAF Community
  • I still have the individual walnut molds and the recipe that came with. The #100 teaspoon disher is over a teaspoon. Do you use the disher or teaspoon amount? Also for toasted almond flour do you just toast it in the oven like toasting coconut? Not toasted works but you get a lighter cookie. All variations are still yummy. I'm using the Praline Paste/chocolate filling. This I'll use this recipe at my cookie exchange this year.
    It's better to use the teaspoon, as the disher adds too much dough. To toast your almond flour, try using a dry skillet on the stove top. You can watch it more closely to avoid burning. MJR @ KAF
  • star rating 08/19/2011
  • buzzybeecandle from KAF Community
  • These are fantastic cookies. I made them for a BBQ and everyone loved them. My only problem was that the as soon as I took the outside the humidity made the cookies soft. They still tasted fantastic but the cruchy factor was gone. I did not cover with anything other than a napkin to keep the bugs away. Any suggestion on how to alter this recipe to keep the cookies crips for outdoor events. Thanks, Susan
    Unfortunately, humidity will turn most cookies soft as the sugar pulls in water from the air. Not much you can do until Mother Nature cooperates. MJ @ KAF
  • star rating 06/12/2011
  • Rolling_In_Dough from KAF Community
  • I made this recipe several times and it is my second favorite cookie (after plain shortbread). I use my regular size Madeleine pan. I used the filling provided in the recipe and also tried the store-bought ?Nutella? spread (available at Target) both were equally delicious. For the kids, I add sugar decoration eyes on them (used to be available at KAF during Halloween) which makes the cookies look like bugs.
  • star rating 05/28/2011
  • buzzybeecandle from KAF Community
  • WOW WOW WOW. These are incredible. I just made these for the 1st time to take to a BBQ tomorrow. I have eaten 1- 1/2 cookies (had a little extra dough) and am on a diet so the restraint it is taking not to eat any more is killing me. They are so cute, can't wait to see reactions tomorrow. I e-mailed KA to find out how to store them and as usual they responded in record time (love this company!!!). I was told that they don't need to be refrig. or covered as they will soften. Thanks KA for your help whenever I need it and for this wonderful recipe!!!
  • star rating 12/18/2010
  • kalina813 from KAF Community
  • Wow! I literally just made this. Why did I wait so long? These cookies are amazing. I did use my own ganache recipe for the filling, stirring in a bit of nutella in there for good measure, but the cookies themselves...yum!
  • star rating 12/07/2010
  • lafoulger from KAF Community
  • I made these cookies for Thanksgiving and my family loves them. I'll be making some to give as gifts at Christmas. I made a double batch of cookies and it turns out that a double batch of the chocolate frosting was too much. I made a second double batch of cookies and had plenty of frosting. Delish!
  • star rating 09/08/2009
  • Eileen L from Willow Springs, IL
  • I love these, easy and such a cute little cookie. Couldnt wait to make them for some friends for the first time Labor Day and they really loved them, even asked to take some home. The only problem I had was the filling. I followed the directions exactly but found after filling, waiting and placing the cookies together as a walnut the tops slid off. I waited for the filling to cool and slightly thicken, not sure what I did wrong. After sitting two days they seem to stay fine. Will definately make again and again.
  • star rating 06/15/2009
  • Sondra from Missoula, MT
  • Oh, these are so good! I didn't use the vanilla-butternut flavoring, just vanilla, but the walnut flavor comes through so nicely. I can't walk by without eating another!
  • star rating 12/22/2008
  • Charlene from San Jose, California
  • These are fabulous!! These make a great presentation. Made them for a friend that has a walnut orchard -- Wow, he was impressed and now wants me to make more. I enjoyed making these cookies with my Mom. The cookie molds are easy to work with -- dough is delicious and the filling is rich and decadent. I can't wait to make the strawberry and lemon mold -- which I was told is utilizing the same mold, but using fondant to shape the look of other fruits -- keep you posted on the outcome. FYI: working with King Arthur Flour was very easy and the follow-through on their part was very professional and expedient. I love their products and website and the sharing of recipes.
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