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
Preparation
Step 1To 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.Step 2Using 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.Step 3Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks.Step 4To 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.Step 5Once 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.
The Walnut springerle mold number M5120 can be purchased from House on the Hill, 877-279-4455. Recipe courtesy of The Martha Stewart Show.
