Tuesday, September 6, 2011

Cream-Cheese Walnut Cookies

I have three reasons why you should make these.
1. They are a Martha Stewart cookie, must I say more?
2. There's cream cheese in these cookies!
3. 3 people asked for the recipe.

These cookies were mighty tasty, I only had the pleasure of eating about three
before I went out with my boyfriend and by the time I came back, all cookies
were gone. Yes. They were that good. These cookies texture wise are like
a shortbread cookie, sandy, delicate, melt in your mouth. Flavor wise they are
a bit subtle, they aren't too sweet and they have a little salty kick to them thanks
to the coarse salt that the recipe calls for. I really like what the salt does for this
cookie (it sounds weird but salt goes great with coffee, these cookies are perfect!)
but I know not everyone is into it so if you hate salt or are scared of
your cookies being too salty just sub the coarse salt for 1/2 t. of table salt & enjoy <3

Cream-Cheese Walnut Cookies
recipe from: Martha Stewart
makes about 4 dozen, easy to half

- 4 c. a.p. flour
- 1 1/4 t. coarse salt
- 2 c. unsalted butter, softened
- 6 oz. cream cheese, room temp.
- 1 1/4 c. sugar
- 2 T. + 1/2 t. pure vanilla extract
- 2 1/2 c. walnut halves, 1 1/2 c. toasted & coarsely chopped, 1 c.finely chopped

1. Whisk flour & salt in large bowl; set aside.

Put butter & cream cheese in bowl of an electric mixer, mix on medium speed until
light & fluffy; about two minutes. Mix in sugar & vanilla. Reduce speed to low and
add flour mixture, mix until just combined being careful not to over-mix then
mix in toasted walnuts.

2. Transfer dough to work surface. Divide in half, shape each into an 8-inch log
about 2-inches in diameter. Wrap in parchment/wax paper and freeze until firm,
about 30 minutes and up to two weeks.

3. Preheat oven to 350 degrees, place oven racks in upper & lower thirds.
Unwrap one log and roll in 1/2 c. chopped walnuts, coating completely.
Cut into 1/4-inch-thick rounds (mine are more like ovals or somethin').

Space 1-inch apart on baking sheets lined with parchment/wax paper.

4. Bake cookies, rotating half way through, until golden they have golden edges.
About 18-20 minutes. Let cool, repeat with remaining log.

these are really good with coffee &
make a great gift!


  1. Oh my goodness, cream cheese does ammmaaazzing things to cookies (well, anything really!) and i simply love nutty treats. I can honestly say i hope to give these lovelies a try!! Truly divine, wonderful recipe :)

  2. Hi Dia, thanks for your visit to my blog. Your name in lights looks great!

    My day off tomorrow and the car is in the garage so I'm going to have to make a big decision tonight over which of your lovely recipes I try out.

    Do love pistachios but like the idea of giving the cream cheese cookies a whirl but you have so many lovelies to choose from I may have to do ib, dib dib to decide.


  3. Oh my! I love cream cheese and its only recently that I've come to know that they taste fantastic on brownies and cookies. This one looks like it will be such a hit if I try it and thats definitely what I am going to do. Also, following you now Dia. I like what you bake! :)

  4. @The Procrastobaker, I definitely agree with you about cream cheese making pretty much anything better! I hope you enjoy them as much as everyone in my house did (:

    @Therese, it's always lovely visiting your blog (:
    Not only do I enjoy reading about your adventures in the kitchen but also your adventures outside of the kitchen with your family.

    @Curious Cook, Thank you so much! Your comment put a smile on my face :D