Black walnut and maple cream sandwich cookies

This twist on a childhood classic includes the flavor combination so beloved in maple-walnut ice cream but with a little more spice and earthy black walnuts.


3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup chopped black walnuts


2 cups powdered sugar
1/4 cup butter, softened
2 tbsp real maple syrup
2 to 3 tbsp Half & Half


  • Combine 3/4 cup butter, brown sugar, sugar, egg and vanilla in bowl; beat at medium speed until well mixed. Add all remaining cookie ingredients except walnuts. Beat at low speed until mixed. Stir in walnuts.
  • Divide dough in half; shape each half into 10-inch log. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
  • Heat oven to 375°F.
  • Cut each log into 1/4-inch slices with sharp knife; place slices onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Immediately remove from cookie sheets to cooling racks. Cool completely.
  • Combine powdered sugar, 1/4 cup butter and maple syrup in bowl. Beat at low speed, adding enough half & half for desired frosting consistency, until well mixed. Increase speed to medium; beat until light and fluffy.
  • Spread heaping teaspoonful of maple buttercream onto bottom of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and frosting.