Walnut Shortbread Sandwich Cookies with Chocolate Ganache

Walnut Shortbread Sandwich Cookies with Chocolate Ganache

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 1 hour 45 minutes (includes 1 hour chilling time)

Servings/Yield: 15 sandwich cookies

It’s a fact: the only thing better than a cookie is two cookies. Preferably smooshed together with rich chocolate ganache. So for the sake of keeping it real (and while we’re being honest, to show off our exquisite candied walnuts), we came up with this walnut shortbread sandwich cookie with chocolate ganache recipe. The walnut shortbread cookies are buttery and rich enough to enjoy on their own, but in this, their most supreme form, they sing. This is no ordinary sandwich cookie recipe, friends! These nutty shortbread sandwich cookies are attractive enough to fly off the platter at parties and bake sales, and they make beautiful gifts wrapped up in brown paper and tied with string (these are a few of our favorite things). They’re also perfect for just stacking up on a plate to dunk into a frosty glass of milk. This sandwich cookie recipe is going to be one you’ll use again and again.


For Cookies:

  • 16 tablespoons (2 sticks) unsalted butter, softened

  • ½ cup packed light or dark brown sugar

  • 1 teaspoon vanilla extract

  • 2½ cups all-purpose flour

  • ½ cup Santé Ⓡ Candied Walnuts, finely chopped

For Ganache:

  • ¾ cup heavy cream

  • 8 ounces bittersweet or semisweet chocolate, finely chopped

To Finish:


  1. Line a cookie sheet with parchment paper.

  2. In a large bowl or the bowl of a stand mixer fitted with the paddle, beat butter and sugar until very smooth. Beat in vanilla, then add flour and mix in on low speed until combined and smooth. Beat in nuts just until combined.

  3. Transfer dough to parchment-lined cookie sheet and roll out ¼” thick. Use a small round cutter (about 2” diameter) to cut circles of dough as close together as possible. Transfer cookie sheet to freezer for at least 1 hour or overnight.

  4. Preheat oven to 325℉. Line a cookie sheet with parchment paper.

  5. Remove dough from freezer and break cookies apart. Reserve any dough scraps--they may be re-rolled, cut, and baked. Place cookies on cookie sheet and bake until very light golden and set, about 15 minutes. Transfer to a rack to cool completely.

  6. Meanwhile, in a small saucepan bring cream to a boil. Take off heat and add chocolate, without stirring. Cover and let stand 5 minutes, then stir with a spatula in a circular motion until ganache is completely smooth. Set aside to cool until ganache has a spreadable, not runny, consistency.

  7. Lay half the cookies upside down on a countertop. Spoon a small amount of ganache onto each cookie, then top with reserved cookies to make sandwiches. Refrigerate.

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