At holiday time, package some of these buttery, nut-edged beauties in a pretty glass jar as a gift. The slice-and-bake dough can be shaped into logs and frozen for up to two weeks.
Recipe information
Yield
Makes about 4 dozen
Ingredients
Preparation
Step 1
Whisk together flour and salt in a large bowl.
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 350°F with racks in upper and lower thirds. Unwrap one 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.
Step 5
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.
