Every year in the fall, I make molded walnut cookies that look just like real walnuts and nutmeat. These cookies are not only super adorable, but delicious as well and every time I make them, I get endless ohhhs and ahhhs from family and friends!
Walnut Cookie Mold
I saw walnut shaped cookies featured on the Cooking Channel about ten years ago and thought they were the most adorable cookies I have ever seen. After doing some search online, I found a recipe on marthastewart.com and I got my own beautiful walnut cookie mold from House on the Hill . They make beautiful Springerle molds with intricate designs, although the walnut mold is not Springerle. Nevertheless, all of their molds are made in the USA and they are hand poured and hand finished. The company no longer sell their products through their website, but not to worry, they have list of retailers on their website that carry their products!
As you probably know from my previous posts, I have a love for molds and they all have special place in my cupboard! Take a look at my molded dessert recipes:
Cookie and Filling Recipes
I’ve made quite a few of these cookies over the years and tried both Martha Stewart’s recipe and the Cream Cheese Butter Cookie recipe from House on the Hill that came with the mold. You can find the Cream Cheese Butter Cookie recipe from these retailers that sell House on the Hill cookie molds:
Cookies from both recipes have same consistency and flavor, its super soft and creamy (I omitted a walnut liqueur from Martha Stewart’s recipe; I’m not a fan of this liqueur). Major differences between the two recipes:
- On Martha Stewart’s recipe, you will have to chill the dough for an hour then freeze the molded cookies for an hour before baking. On House on the Hill recipe, you’ll have to chill the dough overnight or longer.
- For baking temp and time, on Martha’s recipe you will be baking your cookies for 25-30 minutes at 325°F, whereas on House on the Hill recipe, its 10-12 minutes at 350°F.
Both recipes that I mentioned above have nuts incorporated in the chocolate filling and there’s a recipe for the filling as well. You don’t have to use walnuts and you can substitute hazelnuts, pecans or whatever nuts you prefer. For my cookies, I made simple chocolate ganache filling without any nuts; I don’t like the taste of nuts in general but love these walnut shaped cookies!
Woodland Tea Party Setting
I went all out with the fall theme with walnut shaped container and squirrel teacups! Squirrels and nuts must be paired together right? I enjoy making cookies like this (although I’ll admit they are bit time consuming!) so I like to have fun afterwards with quirky accessories and tableware to enjoy the fruits of my labor. Believe me, setting the table with your special or favorite tea things will make your sweets even sweeter!
Pingback: Pecan and Cranberry Snowball Cookies – Cupboard Diaries
I like the comprehensive information you provide in your blog. The topic is kinda complex but I’d have to say you nailed it! Look into my page Webemail24 for content about SEO.
Thank you so much for visiting my blog!
Pingback: Holiday Thumbprint Cookies – Cupboard Diaries