
Black Walnut Sandwich Cookies
Maple buttercream is sandwiched between these crisp butter cookies for a real taste treat.
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Ingredients
Cookie
3 Land O Lakes® Butter, softened
4 cup1
2 cup firmly packed brown sugar1
2 cup granulated sugar1 teaspoon vanilla extract
2 1
4 cups all-purpose flour1
2 teaspoon baking soda1
2 teaspoon salt1
2 teaspoon ground cinnamon1
4 teaspoon ground nutmeg3
4 cup chopped black walnuts or walnutsFilling
2 cups powdered sugar
1 Land O Lakes® Butter, softened
4 cup1
2 teaspoon maple flavoring2 to 3 tablespoons Land O Lakes® Half & Half
How to make
-
STEP 1
Combine 3/4 cup butter, brown sugar, granulated sugar, egg and vanilla in bowl; beat at medium speed until well mixed. Add all remaining cookie ingredients except walnuts. Beat at low speed until mixed. Stir in walnuts.
-
STEP 2
Divide dough in half; shape each half into 10-inch log. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
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STEP 3
Heat oven to 375°F.
-
STEP 4
Cut each log into 1/4-inch slices with sharp knife; place slices onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Immediately remove from cookie sheets to cooling racks. Cool completely.
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STEP 5
Combine powdered sugar, 1/4 cup butter and maple flavoring in bowl. Beat at low speed, adding enough half & half for desired frosting consistency, until well mixed. Increase speed to medium; beat until light and fluffy.
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STEP 6
Spread heaping teaspoonful of maple buttercream onto bottom of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and frosting.
Tip #1
Look for black walnuts in the baking aisle of most supermarkets.
Tip #2
Keep the dough for these crisp delicious cookies in the refrigerator for up to 2 days, or in the freezer for 6 weeks. Bake just the amount you want. Store unused maple buttercream in a tightly covered container in refrigerator.
And don't forget to tag us @landolakesktchn.
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