Cream Cheese Walnut Cookies

And we’re back to the baking!

This recipe is from Martha Stewart’s website. I’m not always a fan of Martha’s recipes, but these cookies sounded good, and I’m glad I tried them.

The texture is rich and crumbly, like a shortbread. They are not overly sweet, but have a nice flavor. I toasted the walnuts and cooled them again before mixing into the cookie dough, and there’s a lovely walnut taste throughout the each cookie. The cookies are a great little crunchy treat–a nice break from some of the sweeter, heavier treats so prevalent this time of year.

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Cream Cheese Walnut Cookies
Makes about 4 dozen

  • 4 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 6 ounces cream cheese, (not whipped) room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons plus 1/2 teaspoon pure vanilla extract
  • 2 1/2 cups walnut halves (1 1/2 cups coarsely chopped), 1 cup finely chopped

  1. 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. 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. Preheat oven to 350 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. 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.

Note: I did use a bit of egg wash to get the nuts to stick to the frozen cookie dough logs. One batch of this dough made 4 dozen cookies, easily. In my experience, you don’t always get the yield that you would expect from cookies, but these delivered. Not surprisingly, the taste reminds me of a rich cheesecake. They were especially amazing straight from the oven.

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2 Responses to “Cream Cheese Walnut Cookies”

  1. Mom

    these had an interesting flavor but out of all of my samples, and i do mean samples, since there were not enough to really enjoy(hint, hint), these were my least favorite

  2. Teri

    Criticizing me on the blog is no way to get more cookies…but did you really not like them? They taste like shortbread, but better to me. I thought you’d be into them.

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