Layered Walnut Cookies

[Photograph: Robyn Lee]

Swapped by Stephanie Klose. Adapted from an aunt's formerly-secret recipe.

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.

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Layered Walnut Cookies

About This Recipe

Ingredients

  • 4 Tbs butter
  • 1/4 cup sugar
  • 1 egg
  • 3 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup milk
  • For The Filling
  • 3/4 cup milk
  • 1 pound walnuts, ground finely
  • 1 cup sugar
  • 12 tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt

Procedures

  1. 1

    Make cookies: Preheat the oven to 325°F. Butter two baking sheets.

  2. 2

    Cream the butter and sugar, then beat in the egg. Add the dry ingredients, then add the milk.

  3. 3

    Turn the dough out onto a lightly floured surface and knead 10-15 minutes. Dough will be stiff. Divide the dough into five equal portions and roll each to fit a 10 x 14-inch cookie sheet. Bake each layer on a buttered cookie sheet for about 7 minutes, being sure not to let it brown.

  4. 4

    Make filling:Scald the milk and mix the nuts into the hot milk. Add the sugar, then mix in the butter. Stir in vanilla and salt. Let cool to room temperature.

  5. 5

    Divide the filling into four equal portions and spread between the five layers. Wrap the entire thing in foil and let it rest overnight—the cookie layers will soften slightly and filling will firm up. The next day, trim the edges and cut into 1/2" x 2" bars.

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