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Chocolate-Filled Walnut Cookies (Martha Stewart)

Desserts - Cookies, Brownies, Bars
This was a segment from Martha Stewart, complete with video and the following note: The molds can be purchased at houseonthehill.net. Also noted was that the chocolate- walnut filling instructions were not complete, but I believe the sugar and butter are first creamed together and before the nuts and chocolate are added.

CHOCOLATE-FILLED WALNUT COOKIES

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 ounces (1 1/2 sticks) unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg yolk
1 tablespoon walnut liqueur
Confectioners' sugar, for mold
Chocolate-Walnut Filling (recipe follows)

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.

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 (available from House on the Hill). 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.

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

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

CHOCOLATE-WALNUT FILLING
Makes 1 1/4 cups, enough for 25 cookies

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 ounces semisweet chocolate, melted and slightly cooled

Beat in walnuts and salt until combined. Beat in chocolate. Use immediately.

Makes 25 cookies
Source: Martha Stewart
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