Walnut Chocolate Cookies

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Springerle Seashell Shaped Cookie Mold

Walnut Cookies Recipe

Ingredients for the cookie

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

6 ounces (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg yolk

Confectioners' sugar, for dusting moulds

Ingredients for the filling

3 ounces (6 tablespoons) unsalted butter, softened

1 cup confectioners' sugar

1 1/2 ounces (1/2 cup) walnuts, toasted and finely chopped

Pinch of salt

5 sounces semisweet chocolate, melted and slightly cooled

Springerle Seashell Shaped Cookie Mold

Directions for cookies:

1) Whisk flour, salt, cinnamon, ginger in a bowl.

2) Beat butter and sugar with a mixer on medium speed until fluffy. (I use my handy Kitchenaid Stand Mixer. This takes about 2 mins).

3) Beat in egg yolk and then add flour mixture, beating just until combined.

4) Form dough into a 1-inch-thick disk, wrap in plastic and refrigerate at least for 1 hour or overnight.

5) Using a hand held sifter (use a small sifter if you have one), lightly dust the springerle cookie mould with icing sugar by tapping lightly. You have to ensure that the moulds are thinly and evenly dusted with sugar.

6) Press about 5 grams of dough into the mould with fingers, working from the center. Trim off overflowing dough and clean up the edges using a knife.

7) Give the mould a firm tap at a 45 degree angle (I tapped it on a cutting board because I have a wooden island countertop and did not want to ding it). The cookies will release easily.

8) Repeat the shaping with the rest of the dough, spacing the cookies 1 inch apart on a baking sheet lined with parchment paper.

9) Freeze the cookies for 1 hour before baking.

10) Preheat the oven to 325 degrees (Remember ALWAYS use an oven thermometer to get the temperature correct and best baking results).

11) Bake cookies until 25 to 30 mins and let cool on a wire rack*.

Directions for Chocolate Butter/Filling:

1) Cream butter with sugar on medium speed. I used a hand held mixer for this because it is a small quantity, I get better control of the texture.

2) Beat in walnuts and salt until combined. Beat in chocolate and use immediately.

*After the cookies have cooled, spread or pipe 1/2 teaspoon of chocolate walnut filling on the flat side of 1 cooke. Press the other flat side of another cookie onto filling to form a sandwich.

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