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"Golden Nut" Filled Cookies

This is the perfect recipe for our Walnut Mold (M5120)

What you’ll need:

  • 2 1/2 cups all purpose flour, sifted

  • 1/2 tsp. salt (omit if using salted butter)

  • 1/2 tsp. cinnamon

  • 3/4 cup unsalted butter

  • 3 oz. cream cheese

  • 1 cup sugar

  • 1 egg yolk

  • 1 tsp. vanilla

  • grated rind of 1 orange


Sift together flour, salt and cinnamon-set aside. Cream butter and cream cheese together. Gradually add sugar and mix well. Beat in egg yolk, vanilla, and orange rind, then slowly the flour mixture. Chill dough well-overnight or longer and chill scraps in the freezer before re-rolling. Press a ball of dough into the floured nut mold ( the point of a knife helps to start them out.) No drying is needed before baking. Chilling formed cookies in the freezer for 5 minutes will help preserve the details of the impression. Bake 10-12 minutes at 350 degrees F. Alternate flavors- almond, pecan orange ect.


Peanut Butter Filling:

  • 1 1/2 cups peanut butter

  • 3 tbsp. light corn syrup

  • 4 tsp. heavy cream

  • 2 tbsp. softened butter

  • 1 tsp. vanilla

  • 1 lb. confectioners sugar


Walnut Filling (Or Pecan, Hazelnut):

  • 1 1/2 cups ground walnuts

  • 1 cup confectioners sugar

  • 2 tbsp. butter, softened

  • 2 tbsp. strong coffee



Mix together well. Roll or scoop into a ball and squash between two baked nut cookie halves until it overflows pleasingly between them.

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