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Black Walnut Sandwich Cookies
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3/4 cup Land O Lakes® Butter, softened

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup chopped black walnuts or walnuts


2 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

1/2 teaspoon maple flavoring

2 to 3 tablespoons Land O Lakes® Half & Half

How to make

  1. 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.

  2. 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.

  3. STEP 3

    Heat oven to 375°F.

  4. 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.

  5. 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.

  6. 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.

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