Cream the butter and sugar together in the bowl of an electric mixer on low speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
Add liquid vanilla extract. Stir briefly.
For the crushed walnuts, make sure the pieces are small, almost to a powdered state. I placed my walnut pieces in a ziplock bag, wrapped the bag with a kitchen towel and used the flat side of a meat mallet to crush the walnuts. Add the crushed walnuts, graham cracker crumbs and sweetened coconut flakes and mix.
Sift your dry ingredients together. (Flour and cocoa powder).
Add all of the flour mixture to the bowl. Place a large kitchen towel or two small kitchen towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough. If your dough seems too sticky, add 1/4 cup of flour at a time until perfect consistency.
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350°F or 176°C.
Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and sandwich custard icing between two cookies.
Yield - approximately 20 two-inch square Nanaimo Bar Cookie Sandwiches