I’ve seen recipes for these beauties in several places. My favorite is the recipe which comes from the King Arthur Flour website. You used to be able to buy the individual molds from them, but they aren’t available right now. They have a different type here. The first time I made them I wondered if I should grease each tiny mold to insure the walnut halve to come out. No worries, you don’t have too, the cookies easily come out of the mold. ( I can’t attest to the pan mold) All I know is that they look like real walnuts and taste even better, you’ll find people hoarding these lovelies much like squirrels.
1/2 cup soft butter
1/3 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
2 tablespoons cornstarch
1/2 cup finely chopped walnuts ( I put mine in the food processor and chop away…)
1/2 cup heavy cream
1 tablespoon light corn syrup
1 cup semisweet or bittersweet chocolate
1. Preheat the oven to 375 degrees. Get out your walnut cookie molds. No need to grease them.
2. To make the cookies: Beat the butter, brown sugar, salt and vanilla until fluffy.
3. Stir in the flour, cornstarch and nuts.
4. Wrap the dough, and refrigerate for 30 minutes.
5. Press 1 teaspoonful of chilled dough into the bottom and up the sides of each mold. Place the molds on a baking sheet.
6. Bake the cookies for 10 to 12 minutes, until they are browned around the edges. Cool for a few minutes, then push on the thick edge of each cookie to pop it out of the mold.
7. To make the filling: Heat the cream and corn syrup in a small saucepan until steaming.
8. Take the pan off the burner and quickly stir in the chocolate until it melts. Reheat briefly on low heat if the chocolate doesn’t completely melt, stirring constantly.
9. Cool until the mixture thickens somewhat, whisking often.
10. Spread a bit of the chocolate on each side of the cookies. Let them sit for a few minutes to partially set up, then sandwich the halves together.