This crispy, nutty cookie can be made into logs and frozen for up to 2 weeks-just slice, bake and serve for drop-in visitors (or a midnight kitchen raid!). For those of you liked the Pecan Shortbread Melts, these are similar in their texture and taste.
Ingredients: 4 cups all-purpose flour, 1 1/4 teaspoon coarse salt, 2 cups (4 sticks) unsalted butter, softened, 6 ounces cream cheese, softened, 1 1/4 cups granulated sugar, 2 tablespoons vanilla extract, 2 1/2 cups walnut halves: 1 1/2 cups toasted (see *note), and coarsely chopped; 1 cup finely chopped.
Instructions: *Note: To toast walnuts, spread the 1 1/2 cups evenly on baking sheet and toast in a preheated 425 degree oven for about 5-10 minutes or until lightly browned (be careful not to burn); allow to cool before using.
In large mixing bowl, beat butter and cream cheese until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Gradually add flour and salt and mix just until combined (do not overmix). By hand, stir in toasted walnuts until thoroughly combined.
Transfer dough to a work surface. Divide dough in half; shape each half into an 8 1/2-inch log about 2 inches in diameter. Wrap each log in parchment paper and freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350 degrees. Unwrap one log and roll in 1/2 cup chopped walnuts (untoasted), coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies until golden around edges, 15-17 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup walnuts.
Cookies can be stored in airtight container at room temperature up to 3 days.
Makes about 4 dozen.
"Martha Stewart's Cookies", Clarkson Potter/Publishers, New York, 2008.
Cookies Rule!!!
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