*  Exported from  MasterCook II  *
 Recipe By     : COOKING LIVE SHOW #CL8779
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           walnut pieces -- divided
      2/3  cup           confectioners' sugar -- divided
    1 3/4  cups          all-purpose flour
    1      cup           (2 sticks) salted butter or margarine, at 1   
      teaspoon      vanilla extract
                         Chocolate Filling:
      1/2  cup           (3 ounces) semisweet chocolate morsels
    2      tablespoons   salted butter or margarine
    2      tablespoons   heavy (whipping) cream
      1/2  teaspoon      vanilla extract
    1      cup           confectioners' sugar
 Adjust two racks to divide the oven into thirds. Preheat the oven to
 350 degrees. Have ready two ungreased baking sheets.
 In a food processor fitted with a steel blade, process the walnuts
 with 2 tablespoons of the confectioners' sugar until finely ground.
 In a medium-size bowl, with a whisk, combine the flour and 3/4 cup of
 the ground-walnut mixture until thoroughly mixed.
 In a large bowl, with an electric mixer at medium-high speed, beat
 together the butter, the remaining confectioners' sugar, and vanilla
 until creamy, 2 to 3 minutes. With the mixer at medium-low speed,
 gradually add the flour mixture, beating just until blended. Scoop
 heaping measuring teaspoonfuls of the dough out of the bowl and roll
 them into 1-inch balls between the palms of your hands. Arrange the
 balls on the baking sheets, spacing them about 2 inches apart.
 Bake for about 11 minutes until golden around the edges. Reverse the
 baking sheets on the racks and from front to back once during baking.
 With a wide turner, immediately transfer the cookies to wire racks to
 cool completely.
 While the cookies are cooling, make the filling. In a medium-size
 saucepan set over low heat, melt together the chocolate, butter, and
 cream, stirring constantly until smooth. Remove from the heat and set
 aside to cool slightly. Stir in the vanilla until blended. Gradually
 add the confectioners' sugar, beating until smooth.
 Sprinkle the remaining walnut mixture on a sheet of waxed paper. When
 the cookies have cooled, spread the bottom side of each one with a
 generous teaspoon of the filling. Top with the remaining cookies, flat
 sides down on the filling. Roll the chocolate edges of the cookies
 into the walnut mixture.
 Store in a tightly covered container, separating the layers with
 sheets of waxed paper.
 Yield: About 18 sandwich cookies
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