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) -

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.