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Cream Cheese Walnut Cookies

  •  4 stars stars based on 6 reviews
  •   83% would make this again
  • Review this recipe  Read reviews
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1 cup sugar
1/2 cup margarine or butter (1 stick) softened
1 3-ounce package of cream cheese
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup walnuts, finely chopped

Preheat oven to 350F. In large bowl, with mixer at low speed, beat sugar with margarine or butter and cream cheese until blended. Increase speed to high, beat until creamy, about 2 minutes, occasionally scraping bowl with rubber spatula. Beat in vanilla. With spoon, stir in flour and walnuts just until blended. With lightly floured hands, roll dough into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. With floured fingertips, flatten balls out 1-1/4 inch rounds. Bake cookies 14-18 minutes, until golden. Let cookies remain on cookie sheet on wire rack 2 minutes to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2-weeks.

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Reviews of Cream Cheese Walnut Cookies:

1-5 of 6 reviews   Next >>

  Karol in CT  Mar 3, 2009
Would make this again.
I made these cookies for a cookie party and they were a hit, I used 8oz of cream cheese instead of just 3oz. The edges were nice and crip, nice golden color all over, the center was nice and moist even the next day. Definately would make them again. 4 stars

  Lynn in washington  Dec 12, 2008
Would make this again.
It helped to flatten them with a whole walnut on top. Made them look pretty then I didn't have to roll it out. Did refridgerate it for a few hours before making the balls. I didn't soften the butter just used a kitchenaid to cream it. 5 stars

  Ronda in Dallas  Feb 7, 2008
Would not make this again.
Hmmm ... I have made these cookies twice ... thought I must have done something wrong the first time -- they came out hard as a rock, but beautiful Thought maybe I hadn't blended long enough with mixer, so on the second batch I did that. Second time gummy as the dickens, and hard around the edges. I'm stumped. 1 star

  Shirl in Virginia  Dec 23, 2004
Would make this again.
My family loves these cookies. Will definitely make them an annual thing! 5 stars

  A cookie baker in Hartford, CT  Dec 9, 2004
Would make this again.
This is my favorite cookie, which I make around the holidays. The best way to handle the dough is to refrigerate it 2 hours or a day ahead. Then place a couple of spoons in the freezer. When you use them to slightly flatten the balls of dough, dip the spoon in flour as often as needed. 5 stars

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