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Layered Walnut Cookies

December 20, 2012

[Photograph: Robyn Lee]

Swapped by Stephanie Klose. Adapted from an aunt's formerly-secret recipe.

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.


  • 4 Tbs butter
  • 1/4 cup sugar
  • 1 egg
  • 3 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup milk
  • For The Filling
  • 3/4 cup milk
  • 1 pound walnuts, ground finely
  • 1 cup sugar
  • 12 tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt


  1. Preheat the oven to 325°F.

  2. Cream the butter and sugar, then beat in the egg. Add the dry ingredients, then add the milk.

  3. Scald the milk and mix the nuts into the hot milk. Add the sugar, then mix in the butter. Stir in vanilla and salt. Let cool to room temperature.

  4. Divide the filling into four equal portions and spread between the five layers. Wrap the entire thing in foil and let it rest overnight—the cookie layers will soften slightly and filling will firm up. The next day, trim the edges and cut into 1/2" x 2" bars.

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