Cream Cheese Walnut Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The dough for these slice-and-bake cookies can be shaped into logs and frozen for up to two weeks.
Ingredients
- 4 c. all-purpose flour
- 1 1/4 tsp. Coarse salt
- 2 c. unsalted butter
- 6 oz. cream cheese (not whipped)
- 1 1/4 c. sugar
- 2 tbsp. vanilla extract
- 1/2 tsp. pure vanilla extract
- 2 1/2 c. walnut halves (1 1/2 cups toasted and coarsely chopped, 1 cup finely chopped)
Instructions
- 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.
- 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.
- Preheat oven to 350 degrees 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.
- 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.
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