These cookies are everything you want in a shortbread cookie--buttery, crumbly--with the bonus of also being nutty and loaded with vanilla flavor.
Preheat your oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Toast the chopped walnuts. You can either toast them in the oven for five to six minutes or what I do is toast them on medium-low heat on the stove in a cast iron skillet. Set aside in a bowl and allow to cool before using.
In a medium bowl, whisk together the flour and salt then stir in the toasted, cooled walnuts.
Using a hand mixer, in a large bowl, beat the butter, sugar and cream cheese together until the mixture is light and fluffy, about three minutes. Alternatively, you can use a stand mixer fitted with the paddle attachment. Add the vanilla extract and mix until combined, about one minute. Scrape down the sides of the bowl, add the flour/nut mixture and mix on low for half a minute.
Two options for shaping the cookies: 1) The original instructions call for using a small 1 1/2 inch scoop, forming a round and gently pressing the ball. Arrange one inch apart on the baking sheet. 2) I've found that dividing the dough in two and rolling each into a log (1 1/2 - 2 inches in diameter )in plastic wrap works well, too. If you opt for this second method, place the wrapped logs in the freezer for about 15 minutes, or until they're firm enough to slice easily. When ready to bake, slice in 1/2-inch disks and arrange on the baking sheet. Bake for 14-16 minutes or until the bottoms of the cookies are just lightly brown. They will remain pale-colored. Transfer to a wire rack to cool. Enjoy.
Vanilla Extract: The original recipe uses 1 teaspoon. For a more pronounced vanilla flavor I use more and prefer vanilla bean paste when available.
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