Cream Cheese Shortbread with Toasted Walnuts Recipe

Iain Bagwell

Tangy cream cheese and crunchy walnuts turn basic shortbread into a rich treat.

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Yields: 36

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

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2 c.
all-purpose flour
1 tsp.
salt
1 c.
walnuts
1 1/2
stick unsalted butter
4 oz.
cream cheese
3/4 c.
sugar
1 tsp.
vanilla extract

Directions

Step 1In a medium bowl, whisk together flour and salt. Add chopped walnuts and stir to combine. Set aside.
Step 2Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down sides of bowl as needed. Add vanilla and mix for 1 minute. Reduce mixer speed to low; gradually add flour mixture and mix for 20 seconds. Take bowl off mixer and finish mixing dough with a rubber spatula.
Step 3Roll about 1 1/2 tablespoons of dough into a ball. Place on a parchment-lined baking sheet and gently press to flatten top. Repeat with remaining dough, spacing 1 inch apart.
Step 4Bake cookies until light brown around edges, 14 to 16 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.

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