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1
Adjust two racks to divide the oven into thirds.
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2
Preheat the oven to 350F.
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3
Have ready two ungreased baking sheets.
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4
In a food processor fitted with a steel blade, process the walnuts with 2 tablespoons of the confectioners' sugar until finely ground.
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5
In a medium-size bowl, with a whisk, combine the flour and 3/4 cup of the ground-walnut mixture until thoroughly mixed.
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6
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.
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7
With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended.
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8
Scoop heaping measuring teaspoonfuls of the dough out of the bowl and roll them into 1-inch balls between the palms of your hands.
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9
Arrange the balls on the baking sheets, spacing them about 2 inches apart.
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10
Bake for about 11 minutes until golden around the edges.
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11
Reverse the baking sheets on the racks and from front to back once during baking.
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12
With a wide turner, immediately transfer the cookies to wire racks to cool completely.
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13
While the cookies are cooling, make the filling.
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14
In a medium-size saucepan set over low heat, melt together the chocolate, butter, and cream, stirring constantly until smooth.
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15
Remove from the heat and set aside to cool slightly.
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16
Stir in the vanilla until blended.
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17
Gradually add the confectioners' sugar, beating until smooth.
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18
Sprinkle the remaining walnut mixture on a sheet of waxed paper.
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19
When the cookies have cooled, spread the bottom side of each one with a generous teaspoon of the filling.
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20
Top with the remaining cookies, flat sides down on the filling.
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21
Roll the chocolate edges of the cookies into the walnut mixture.
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22
Store in a tightly covered container, separating the layers with sheets of waxed paper.
