Walnut cookies are a buttery shortbread cookie made with cream cheese and coated in walnut pieces. They're a decadent treat. Warning, biting into just one walnut shortbread cookie won't do the trick, they're addicting.
Prep Time: 2hours
Cook Time: 40minutes
1 ¼ teaspoonssalt
2cupsbutter(4 sticks at room temperature)
6ouncescream cheese(room temperature)
1 ¼ cupssugar
2tablespoonsvanilla(plus ½ teaspoon)
1 ½cupswalnuts(toasted, coarsely chopped)
1 ½ cupswalnuts(finely chopped)
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 the dough soften just enough that the finely chopped walnuts will stick to the log. Cover each log with walnuts pressing the nuts into the dough. Slice into ¼ inch slices and place on parchment paper.
Bake for 20 minutes, until golden brown around the edges, about 18-20 minutes
Barbara's Notes + Tips
Use a serrated knife to cut the dough.
You can substitute pecans for walnuts.
You only need to toast the walnuts that are going inside the cookies, the walnuts on the outside will toast as they are baking.
You can freeze the logs of dough. Let thaw before slicing.