These unusual and irresistible macadamia shortbread cookies from chef Jonathan Waxman of NYC’s Jams have a minty chocolate cream filling. Slideshow:  More Sandwich Cookies 

January 2016


Recipe Summary test

1 hr
3 hrs 15 mins
Makes about 30 sandwich cookies




Make the cookies
  • Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 8 minutes, until light golden. Let cool.

  • In a medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the flour and salt and mix just until a dough forms. Stir in the nuts. On a sheet of parchment paper, roll out the dough 1/4 inch thick. Transfer the parchment and dough to a baking sheet and refrigerate for 1 hour.

  • Line 2 baking sheets with parchment paper. Using a 11/2 -inch cookie cutter, stamp out rounds from the dough and arrange them 1 inch apart on the prepared sheets. Gather the scraps and stamp out more rounds. Refrigerate the cookies for 1 hour.

  • Bake the cookies for about 12 minutes, rotating the baking sheets halfway through, until golden. Transfer to a rack to cool.

Meanwhile, make the filling
  • In a heatproof medium bowl, combine both of the chocolates. In a small saucepan, bring the cream to a simmer. Pour the cream over the chocolate and let stand for 2 minutes; stir until smooth. Stir in the peppermint extract and salt and refrigerate for about 1 hour, until thick.

  • Spread 1 1/2 teaspoons of the filling on the underside of half of the cookies and sandwich with the remaining cookies.

Make Ahead

The sandwich cookies can be stored in an airtight container for 3 days.