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!