Cream Cheese Walnut Cookies

I’m freeeeee!! Finally on winter break, I thought it would never come! I had my last exam on the 20th =.= I think there should be a rule where you can’t have exams a week before christmas. 

Break is gonna be short (it’s never long enough) but I’m glad I have plans for everyday! 

Later tonight I’m gonna head out to celebrate my birthday with my friends. This is gonna be my first time celebrating with friends. I was never big on birthdays and I feel weird when ppl tell me happy birthday. Iunno why, I’m weird. It’s like receiving compliments, they just make me feel quirmy and I wanna run away. Can anyone relate?!

CHRISTMAS IS IN TWO DAYS!! My sibs and I decided to get each other gifts for the first time. All the other years we were too lazy to christmas shop, ha. I already know what one of my gifts are gonna be (my brother sucks at hiding things :P) and I’m SO excited for it cuz it’s food related!

I had two christmas dinners this week already, and they were traditional with turkey and everthing. On actually Christmas day I’m having hot pot. I’ve got it all backwards.

What are you guys doing for Christmas?

Cream Cheese Walnut Cookies


  • 4 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 6 ounces cream cheese, (not whipped) room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons plus 1/2 teaspoon pure vanilla extract
  • 2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped), 1 cup finely chopped

How To

  1. 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.
  2. 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.
  3. Preheat oven to 350 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.
  4. 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.

Source: Every Last Cookie who got it from Martha Stewart

Join the Conversation

  1. Yay for being done and yay for cookies!! Have fun tonight with your friends and merry Christmas! 🙂

  2. Merry Christmas and Happy New Year!

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