Cream Cheese Walnut Cookies
If you don’t like walnuts, you can stop reading now. These are chock full of toasted walnuts and then covered with even more walnuts. Inside all this nutty goodness is a rich, melt in your mouth, cream cheese cookie dough. They are simple to make and the dough can be made in advance and kept in the freezer.
I admit that I may be a little over the top when it comes to nuts. I blame my grandparents who had walnut trees in their back yard. We put walnuts or almonds in everything growing up. Now I lean more towards pecans, but I couldn’t resist making these cookies using walnuts. I’m sure you could substitute pecans but I think walnuts are perfect with the dough. These were in the goodie bags I gave to friends this year.
PrintCream Cheese Walnut Cookies
- Yield: 4 dosen 1x
- Category: Dessert
Scale
Ingredients
- 4 cups flour
- 1 ¼ teaspoons salt
- 2 cups butter
- 6 ounces cream cheese, room temp
- 1 ¼ cups sugar
- 2 tablespoons plus ½ teaspoon vanilla
- 1 ½ cups toasted walnuts, coarsely choped
- 1 ½ cups walnuts, finely chopped
Instructions
- Whisk together flour and salt.
- In an electric mixer, combine butter and cream cheese and mix on medium speed until light and fluffy, about 2 minutes. Add sugar and vanilla and reduce speed to low. Slowly add flour until just combined. Mix in toasted walnuts.
- Divide dough in half and shape into 2-3 logs, 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm. (You can freeze at this point)
- Preheat oven to 350º and line pans with parchment paper.
- Remove from the refrigerator and let it soften just enough that the finely chopped walnuts will stick to the log. Cover each log with walnuts and slice into 1/4 inch slices and place on parchment paper.
- Bake for 20 minutes, until golden brown around the edges, about 18-20 minutes
- Martha Stewart’s Cookies
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