Name: Walnut Christmas Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30
Ingredients: 180 g ground walnuts; 120 g caster sugar; 200 g unsalted butter room temperature; 260 g plain flour; 140 g ground walnuts; 160 g caster sugar; 160 g unsalted butter room temperature; 2 egg; 1 tbs rum essence; 1/4 cup caster sugar; 2 tbs water; 1 tbs cocoa powder; 80 g unsalted butter

by Mirka Last updated on 07/09/2019

All friends love this, if you take one you don't stop. I promise. - Mirka

Ingredients

180 g ground walnuts
120 g caster sugar
200 g unsalted butter room temperature
260 g plain flour

Filling

140 g ground walnuts
160 g caster sugar
160 g unsalted butter room temperature
2 egg
1 tbs rum essence

Chocolate decoration

1/4 cup caster sugar
2 tbs water
1 tbs cocoa powder
80 g unsalted butter

Method

Step 1

Preheat oven to 160C degrees.
Step 2

Sift flour into a bowl. Add butter, sugar and walnuts, and mix to make a dough.
Step 3

Using an aluminum walnut cookie mold, take small amounts of dough and using your thumb, press the dough into the mold. Don't push too hard - the dough should not be too thin.
Step 4

Place cookie molds on baking tray and bake for 10-15 minutes or until slightly brown. Allow cookies to cool slightly and then with your thumb, gently slide out from the shape. Store in a plastic container to add filling the next day.
Step 5

To make the filling; in a bowl combine walnuts with caster sugar, unsalted butter, eggs and rum essence. Keep in fridge until you need it.
Step 6

Take half (one piece) of the walnut shells and put a small amount of the filling inside. Add another to walnut shell and stick together. Store in a plastic container overnight. Dip in melted chocolate the next day.
Step 7

To make chocolate dip; in saucepan melt butter over medium heat. Add sugar and stir. Add water and cocoa and cook until smooth,.

Recipe Notes

from Australia’s Best Recipes team

When I make this cookies I calculate the ingredients to 3 or 4 times. You can buy the aluminium walnut mould from kitchen shops. If you don't have this shape try to use any shape, but remember you need two shell halves that will stick together. You can dip them in extra ground walnut or almond meal or just make as they are. If using the small aluminium moulds, spray them with non-stick spray and once removed from the oven just wait couple seconds to turn over the mould. Gently hit with handle of knife and the cookie should come off easily. Don’t wait until the cookies are cold. The best rum essence is from continental supplier.