Slice and Bake Butter Cookies: No Rolling Pin, a Walnut Crust and Chocolate Filling – Freeze the Dough Ahead

Instructions

1. Make the butter base. In a large bowl, combine the softened butter, muscovado sugar, vanilla and salt. Beat with a mixer for about 2 minutes until fluffy and creamy.

2. Mix the dough. Gradually add the flour and the grated lemon zest. Stir first with a spatula, then quickly work the dough by hand.

3. Do not overwork it. The dough will be crumbly at first but comes together as you knead. Work quickly and briefly, only until it holds together, so the cookies stay tender.

4. Shape. Divide the dough into two equal parts. On the counter, shape each part into an even log about 1 3/4 to 2 inches (4.5-5 cm) in diameter.

5. Coat with walnuts. Scatter the chopped walnuts on parchment paper. Roll the logs in them and press so the nuts stick all around like a crust.

6. Chill (key step). Wrap the logs tightly in parchment paper (or plastic wrap) and refrigerate for 1 to 2 hours. The dough must be firm, or it will be hard to slice.

7. Slice. With a sharp knife, cut the chilled logs into rounds 3/16 inch (4-5 mm) thick. Arrange them on a baking sheet lined with parchment. If there are leftover nuts, sprinkle them in the center and press lightly.

8. Bake. Bake in an oven heated to 340-350°F (170-180°C) for about 13-15 minutes, until lightly golden. Leave the cookies on the baking sheet to cool completely (they are very fragile when hot).

9. Make the ganache. Break the chocolate into pieces and add the 60 g butter. Melt in a double boiler (or carefully in the microwave) and whisk into a smooth, glossy cream.

10. Fill and finish. Turn half of the cooled cookies upside down. Spread a teaspoon of the cream on each, cover with another cookie and press lightly. Drizzle thin stripes of the remaining chocolate over the tops. Let set.