Name: Cream Cheese Walnut Cookies
Yield: 4
Ingredients: 4 c. all-purpose flour -; 1 1/4 tsp. Coarse salt -; 2 c. unsalted butter -; 6 oz. cream cheese (not whipped) -; 1 1/4 c. sugar -; 2 tbsp. vanilla extract -; 1/2 tsp. pure vanilla extract -; 2 1/2 c. walnut halves (1 1/2 cups toasted and coarsely chopped, 1 cup finely chopped) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cream Cheese Walnut Cookies

1. 4 c. all-purpose flour -

2. 1 1/4 tsp. Coarse salt -

3. 2 c. unsalted butter -

4. 6 oz. cream cheese (not whipped) -

5. 1 1/4 c. sugar -

6. 2 tbsp. vanilla extract -

7. 1/2 tsp. pure vanilla extract -

8. 2 1/2 c. walnut halves (1 1/2 cups toasted and coarsely chopped, 1 cup finely chopped) -

How to cook deliciously - Cream Cheese Walnut Cookies

1. Stage

Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.

2. Stage

Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.

3. Stage

Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

4. Stage

Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts. Cookies can be stored in airtight containers at room temperature up to 3 days.