Walnut Shortbread Sandwiched with Salted Chocolate Ganache

Walnuts make me think of childhood. Particularly fresh walnuts, still in their crinkly, wood-like shells. I was very small, about six years old, when I had my first walnut. They were a gift from a very kindly neighbor, an older gentlemen who loved children. His grandchildren lived somewhere far away, and he rarely saw them. Every year, he would go off to the country and pick boxfuls of walnuts. He gave us a few boxes, of deliciously fresh nuts. There were other kindly older neighbors. He was not the only kind neighbor we had. There was also the nice older couple next door who gave me stuffed animals, and the house of elderly ladies that shared fresh blueberry pies with us every summer. It was a lovely and safe neighborhood. Perhaps too, it was a lovely and safe world, one in which neighbors got to know one another and felt comfortable allowing their children around.
And so, when I found a little brown bag of wild English walnuts, I felt a bit of nostalgia. I bought them home and marveled at how pretty the little shells were. As you may have noticed, I find little sweet things particularly delicious and mood-brightening. I wanted to use some of those walnuts in a sweet recipe that would highlight their flavor. I've found that nuts work beautifully in shortbread: they add body and balance out the floury sweetness. This walnut version is perhaps one of the best versions I've had yet. The walnuts add a wonderful nutty heartiness. Moreover, the addition of sea salt is heavenly - it draws out the nutty, buttery, chocolatey flavors and yet brings them all together. And did I mention how utterly easy this recipe is - no freezing of dough, no cookie cutters, and start to finish, the whole recipe takes less than half-an-hour.

Walnut Shortbread with Salted Chocolate Ganache
(Makes 12 cookie sandwiches)
Adapted from King Arthur's Flour
 Cookies
3 tbsp unsalted butter, softened
1.5 tbsp olive oil
3 tbsp golden-brown sugar
1 tsp vanilla extract
1 tsp bourbon (optional)
1/2 cup AP flour
1 tbsp cornstarch
1/4 finely chopped walnuts
 Chocolate Ganache
3 tbsp heavy cream
1 generous tsp honey
1/4 cup bittersweet chocolate,
  (chopped or processed in food processor into crumb-sized bits)
1-2 tsp sea or flake salt
Special equipment: mini madeleine pan 
In a medium bowl, beat together the butter, olive oil, sugar, vanilla, and bourbon, until light, fluffy, and creamy. Add the flour, cornstarch, and walnut, and beat well. Refrigerate for 30+ minutes.
After cookie dough has chilled, preheat oven to 375 f. Press one teaspoon of cookie dough into each madeleine mold, pushing the dough so that the sides, top, and bottom are completely filled.
If you don't have a madeleine pan, measure out the dough in tablespoons. Form into balls, and flatten the bottoms slightly. 
Bake cookies for 10-12 minutes, until browned. While cookies cook, make the ganache. Combine the heavy cream and honey in a small saucepan. Heat over medium heat until just simmering. Remove from heat and immediately whisk in chocolate bits and salt. Cool until mixture is slightly thickened, whisking occasionally.
To assemble: spread 1/4-1/2 tsp of the chocolate ganache in the center of the half of the cookies. Allow to set for a few minutes, and cover with the other half of cookies.
Tea pairing: A strong brisk black (i.e., Assam, Kennan, Lapsong Souchong), a roasted green tea (hojicha, or a strong Chinese green).