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Nut butter sandwiches

Nut butter sandwiches
Bob Chamberlin / Los Angeles Times

By Thanksgiving weekend, the prep work was well underway. All year long she'd been saving the boxes from stationery and from her nylon stockings, stashed with the Christmas ornaments. She'd made lists in her perfectly inscrutable handwriting. In our basement ... Read more

Total time: About 1 hour, plus chilling and cooling times | Makes about 3 dozen sandwich cookies
  • 1 cup (4 ounces) sifted flour
  • 1/3 cup sugar
  • 2/3 cup finely chopped pecans or hazelnuts
  • 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided
  • 1/3 cup sifted powdered sugar
  • 1 ounce melted chocolate

Step 1In a large bowl, sift together the flour and sugar. Stir in the chopped nuts until evenly combined, then blend in one-half cup butter using a pastry blender. Cover and refrigerate the dough until well-chilled, at least 1 hour.

Step 2Heat the oven to 375 degrees. On a floured surface, roll the dough to a thickness of slightly less than one-eighth inch, and cut into 2-inch rounds.

Step 3Place the cookies on an ungreased baking sheet, approximately 1 inch apart, and bake until barely browned, about 7 to 10 minutes.

Step 4Remove the cookies to a rack to cool completely.

Step 5While the cookies are cooling, make the filling: In a small bowl, mix together the 2 remaining tablespoons butter with the powdered sugar and melted chocolate until fully combined.

Step 6Spread one-half teaspoon filling over the base of 1 cookie. Place a second cookie over the filling to make a sandwich. Repeat until all the cookie sandwiches are made. Store the cookies in an airtight container. The cookies can be made up to 2 months ahead (unfrosted) and frozen; thaw before frosting.


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