Ingredients
-
4
-
1 - 1 1/4
-
2
-
6
-
1 1/4
-
2
-
1/2
-
2 1/2
-
-
-
-
-
-
-
Directions
Cream Cheese Walnut Refrigerator Cookies,This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy!,This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy!
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Steps
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1
Done
|
Whisk Together Flour and Salt in a Large Bowl; Set Aside. |
|
2
Done
|
Mix Butter and Cream Cheese 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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
