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Walnut Sandwiches

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

The filling in these fragile nut cookies is suffused with all the good flavors of mincemeat. The ingredients are oddly measured because the recipe was adapted from European gram measurements to our own system. The cookies should be eaten within two days as they tend to become soft and lose their delicacy.

Yield: Makes 20 sandwiches

Ingredients

  • 1 cup plus 2 tablespoons flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons sugar
  • ½ cup ground walnuts
  • 9 tablespoons butter
  • 1 tablespoon sour cream

Filling:

  • ½ cup raisins
  • ¾ cup ground walnuts
  • 2 tablespoons apricot jam
  • 3 tablespoons mixed glaceed fruit, finely chopped
  • 1 tablespoon water
  • 1 tablespoon sweet sherry

Directions

Preheat oven to 350 degrees

Prepare a 15½-by-17-inch jelly-roll pan. Combine the flour, baking powder and salt. Stir in the sugar, walnuts, butter and sour cream. The dough will be soft. Dust your hands with flour and pat the dough into the jelly-roll pan. Refrigerate it for 10 minutes. Bake it for 20 minutes and then cool for 10 minutes before filling. While the dough is baking, make the filling by grinding all the ingredients together until somewhat pasty. Do this job in a food processor or with a meat grinder.

Cut half of the dough into 20 squares, leaving the other half uncut. Spread the uncut side with filling. Place the cut squares on top of the filling and cut through to the bottom, forming individual sandwiches. Keep in an airtight container.


© 1982 Michele Urvater

Note from Cookstr's Editors

Nutritional information is based on 20 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

143kcal (7%)
14mg (1%)
0mg (1%)
45mcg RAE (2%)
66mg
11mg
2g
8g
14mg (5%)
4g (18%)
9g (13%)
1g
16g
39mg (2%)
1mg (3%)
 

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