Triple Walnut Cookies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 205.2
- Total Fat: 16.9 g
- Cholesterol: 16.7 mg
- Sodium: 37.9 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.8 g
View full nutritional breakdown of Triple Walnut Cookies calories by ingredient
Introduction
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat". I added currants to half the batch, but they're just as delicious without. NI does not include currants. Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat". I added currants to half the batch, but they're just as delicious without. NI does not include currants.Number of Servings: 32
Ingredients
-
5.3 oz (a generous 2/3 cup) salted butter, softened
5.3 oz (a generous 2/3 cup) shortening
4 oz cream cheese
5.4 oz (13 tbsp) sugar
2 tbsp vanilla
1 1/3 cups flour
1 cup oat flour
pinch nutmeg
1/3 cup ground walnuts
2 cups finely chopped walnuts
1/4 cup currants (optional)
coarse turbinado sugar for rolling
32 walnut halves
maple syrup for brushing
Directions
In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
Add vanilla, beat in well.
Add flours, nutmeg and ground walnuts, beating in.
Fold in the chopped walnuts and currants (if using).
Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
Using damp hands, roll dough into a log about 2" in diameter.
Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
Unwrap one log and roll it in the coarse sugar to coat the sides completely.
Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
Cool completely on the sheets.
Serving Size: Makes 32 cookies
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Add vanilla, beat in well.
Add flours, nutmeg and ground walnuts, beating in.
Fold in the chopped walnuts and currants (if using).
Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
Using damp hands, roll dough into a log about 2" in diameter.
Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
Unwrap one log and roll it in the coarse sugar to coat the sides completely.
Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
Cool completely on the sheets.
Serving Size: Makes 32 cookies
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.