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Maple Walnut Butter Cookies

1/2 cup walnuts
1/2 cup maple sugar
1/3 cup powdered sugar
1 cup unsalted butter, room temperature
2 egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Toast the walnuts by spreading on a cookie sheet and baking at 350¡ until golden brown, about five minutes. Grind the walnuts finely in a food processor. Add the maple and powdered sugars. Add the butter and blend well with the sugar and nuts. Add the egg yolks and vanilla. Mix the salt into the flour and fold into the butter mixture. Spread the dough on a piece of parchment paper (so that no more flour is added when rolling out the dough). Top with another piece of parchment and gently roll out the dough to 1/4 inch thick. Refrigerate until firm, about 30 minutes. Cut into shapes (leaves are very attractive), place on a lined cookie sheet, and bake at 350¡ for 8 to 10 minutes. Cool on a rack. If desired, sandwich the cookies with the following filling.

For the filling:
3 tablespoons butter, room temperature
1 cup powdered sugar
1 tablespoon dark rum

Mix together all of the ingredients until smooth. Spread on a cookie and top with another cookie.