Cream CheeseWalnut Cookies

1. 1

   Line 2 baking sheets with parchment paper; set aside.

2. 2

   Whisk together the flour and salt in a large bowl; set aside.

3. 3

   Put the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.

4. 4

   Mix on medium speed until pale and fluffy, about 2 minutes.

5. 5

   Mix in the sugar and vanilla.

6. 6

   Reduce speed to low.

7. 7

   Add the flour mixture, and mix until just combined (do not overmix).

8. 8

   Mix in the toasted walnuts.

9. 9

   On a clean work surface, divide dough in half; shape each piece into an 8 1/2-inch-long log (about 2 inches in diameter).

10. 10

    Wrap each log in parchment paper; freeze until firm, about 30 minutes.

11. 11

    Preheat the oven to 350F with racks in the upper and lower thirds.

12. 12

    Remove one log from the freezer.

13. 13

    Roll the log in 1/2 cup chopped walnuts, coating it completely.

14. 14

    Cut the log into 1/4-inch-thick rounds.

15. 15

    Transfer the rounds to parchment-lined sheets.

16. 16

    Bake, switching the positions of the sheets and rotating halfway through, until the cookies are golden around the edges, 18 to 20 minutes.

17. 17

    Transfer to wire racks; let cool completely.

18. 18

    Repeat the process with the remaining dough using cooled baking sheets.

* Per serving · 4 servings · Values may vary.

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