Place all dough ingredients in the mixer bowl. On low speed and with the dough hook, combine everything into a soft, workable dough. Combine all the filling ingredients in a separate bowl.

To assemble the cookies, pull off balls of dough and roll into rounds a bit less than an inch (4-cm) in diameter. Working with one at a time, place a round of dough in your palm, and use the other hand to make a depression in the dough. Gently widen the depression to form a well; it should look something like a flat piece of dough surrounded by “walls.”

Fill this depression with chopped nuts and pinch the edges closed.

Transfer the finished cookies to a baking tray lined with Gefen Parchment Paper and bake at a bit less than 325 degrees Farenheit (160 degrees Celsius) for twenty minutes.

Don’t wait for the cookies to turn brown; they are ready even though they remain light-colored (the bottoms will brown slightly). Avoid over-baking the cookie because the filling will harden too much. Remove the tray from the oven and cool. Sprinkle with confectioners’ sugar.

Rotate the cookie until it is seam-side down, and pinch the top and sides of the cookie with special baking tweezers. (The tweezers are also used for fondant; you can buy them at baking supply stores.) Continue with the rest of the dough and filling.