Filled Walnut Cookies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 75 grams sugar
- 1 tablespoon kirsch
- 0.5 ½ lemon (s), the zest
- 1 pinch (s) salt
- 1 egg (s)
- 100 g walnuts, round
- 200 g flour
- 100 g cornstarch
For the filling:
- 50 g butter
- 50 grams sugar
- 50 g walnuts, round
- 2 tablespoon apricot jam
- 1 tablespoon kirsch
For decoration:
- powdered sugar
- 30 half walnuts
Print Recipe
Pin Recipe Instructions
- For the cookie dough, stir together butter, sugar, kirsch, grated lemon zest, salt and egg until frothy. Add the walnuts. Sieve the flour and cornstarch over it and knead a smooth dough. Possibly add a little more flour. Let the dough cool well for 1-2 hours.
- Now roll out the dough on a floured surface 4-5 mm thick and cut out cookies. Place on a baking sheet lined with baking paper and bake at 180 ° C for about 12-15 minutes. Let the cookies cool down.
- For the filling, bring the butter, sugar, walnuts, jam and kirsch to a boil in a saucepan, stirring constantly. Let cool for 4-5 minutes. Always generously join 2 cookies together with the mass. Leave something of the mass.
- Now dust the cookies with powdered sugar. Glue a halved nut with the rest of the filling onto each cookie.
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