House On The Hill Walnut Shell and Nutmeal Mold

House On The Hill cookie molds are made of a resin and wood composite. Each mold is individually hand cast and carefully hand finished. Most of the molds are replicas of antique carvings that are now in museums and private collections. Since the original carvings have imperfections such as surface cracks and worm holes, our replicas mimic these characteristics. This adds a sense of authenticity and charm. The molds are also beautiful enough for display, and each mold comes with an eye hook for hanging.

Fully functional and food safe
Includes booklet with recipes that will retain the details of the mold
Use a soft bristled brush to clean your House on the Hill mold, and never soak
Hand crafted and hand finished in the USA

House on the Hill Walnut Mold
Make gourmet filled walnut cookies with this intriguing mold.
It is not a springerle mold and comes with its own recipe and instructions.
This mold is featured on the cover, pages 158 and 165 of Martha Stewart Living Magazine December 2008.
It can be made as a sandwich cookie with 2 shell halves and a filling or as a cookie made with the shell and a molded marzipan or fondant nutmeat on top.
5.75 x 1.7 inches
Shell mold is 1-1/8 x 1.25 x 5/8 inches deep
Nutmeal mold is 1 x 1.25 x 0.5 inches deep
Model M5120

House on the Hill "Golden Nut" Filled Cookies
Use with House on the Hill Walnut Mold

Cream Cheese Butter Cookies
2-1/2 cups flour, sifted
1/2 tsp salt (omit if using salted butter)
1/2 tsp cinnamon
3/4 cup unsalted butter
3 oz cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla; alternate flavor examples: almond, pecan, orange, etc.
Grated rind of 1 orange

1. Sift together flour, salt and cinnamon, then set aside.
2. Cream butter and cream cheese together.
3. Gradually add sugar and mix well.
4. Beat in egg, vanilla, and orange rind, then slowly the flour mixture.
5. Chill dough well, overnight or longer, and chill scraps in the freezer before re-rolling.
6. Press a ball of dough into the nut mold then remove it; the point of a knife helps to start your walnut shaped dough out of the mold.
7. No drying is needed before baking; bake 10-12 minutes at 350°F.

Walnut Filling
1-1/2 cups ground walnuts (or pecan, hazelnut, etc.)
1 cup confectioners sugar
2 tbsp butter, softened
2 tbsp strong coffee

Peanut Butter Filling
1-1/2 cups peanut butter
3 tbsp light corn syrup
4 tsp heavy cream
2 tbsp butter, softened
1 tsp vanilla
1 lb confectioners sugar

Mix well together.
Roll or scoop into a ball, and squash between two baked nut cookie halves until it overflows pleasingly between them.