Nut butter sandwiches

Time 1 hour
Yields Makes about 3 dozen sandwich cookies
Nut butter sandwiches

In 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.


Heat 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.


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


Remove the cookies to a rack to cool completely.


While 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.


Spread 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.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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