In honor of my favorite season, a new cookie recipe! I’ve only tested it once, but it turned out pretty well – I hope you have the same experience.
Toasted Walnut Cinnamon Cookie Sandwiches with Maple Buttercream
Take 1 cup walnut pieces , toast then chill.
Blend in Cuisinart with 2 cups white sugar and 1 1/2 tsp cinnamon.
Add to 3 cups of flour
Then, cut in 1 cup margarine plus 1/8 cups butter
In separate bowl, beat 1 egg plus 1 egg yolk and add to flour mixture. Mix with hands until completely combined.
Chill for at least an hour.
Roll out on floured surface and cut into shapes with your favorite fall cookie cutter. I used a leaf shape. Make sure your cookie cutter is symmetrical – otherwise you might need to flip half the batch before baking, so that your halves will match up when you make them into sandwiches.
Optional: Sprinkle half the cookies with sea salt flakes…just a little to get that sweet/salty thang going on.
Then bake at 350 degrees for about 8 minutes.
When you take them out, cool on a wire rack.
Then, buttercream!!! Yum! Maple Buttercream, that is. A little bit of heaven in your mouth…
For maple buttercream:
Mix 4 TBS butter with 1 cup powdered sugar and 2 TBS maple syrup until smooth.
Assemble cookie sandwiches.
I found these really cute fall themed treat bags at Cost Plus, and used them to package each cookie individually.
I am assuming because you have wrapped them ever so cute and gently, that some are already in an envelope and on their way up to visit me :” )