New This Month

Cream-Cheese Walnut Cookies


Package some of these buttery, nut-edged cookies in a pretty jar as a gift.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, December 2004


  • 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 and 1 cup finely chopped)


  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 degrees 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.

Cook's Notes

The dough can be shaped into logs and frozen for up to 2 weeks. Cookies can be stored in airtight containers at room temperature up to 3 days.

Reviews Add a comment

  • abritt333
    23 MAR, 2017
    Awesome cookies and really easy to make. I made them and froze them so all I had to do was slice and bake when needed. I was able to get walnuts to stick on the log by letting it sit at room temp for about 30 minutes. The outside was soft and sticky and easily held the chopped walnuts. The texture is tender and flakey. They are not very sweet and perfect for coffee or tea. My family loves them.
  • MS112632897
    13 DEC, 2015
    LOVE these cookies at the holidays. They are like shortbread but much more consistent. I have not been able to get the nuts on the outside to stick so I am going to try dipping them in chocolate. Yum!
  • KatrinaRachel
    8 DEC, 2011
    A Christmas 'must have' around our house. If you don't have a powerful mixer, mix the dough with your clean hands by squeezing it together until it forms a ball and then roll into log shapes. Excellent for freezing ahead. These are one of our 'most requested' cookies for the local cookie exchange.
  • shop3856
    31 OCT, 2011
    However did you work with this sticky dough to shape it?
  • Magicpie77
    5 FEB, 2010
    these were great! buttery and crisp. Excellent with black coffee! i agree: be careful with amt of salt you put in, they can get quite salty if you over estimate.
  • Tchr4vr
    17 JAN, 2010
    Oh YUM! As I always do with a new recipe (so far so good) I make a quarter batch. I simply followed the directions using as close to 1/4 of each ingredient. I also didn't roll, freeze, etc. I made balls of the dough, pressed down with a fork and baked the same time at the same temp. OH MY - were they good - coarse salt and all. unsalted butter is a must. I also used almonds rather than walnuts. nicely sweet. only slightly salty, crunchy and soft centered -- gotta make a full
  • smd1227
    16 JAN, 2010
    To Jnetti: They were out of this world with macadamias. The nuts toasted up very nicely and had a lovely flavor. I then tried chopped almond slivers, which were also good, but the macadamias were best.
  • monicamaspillaga
    1 JAN, 2009
    they are a delicius and soft cookies like shortbread
  • miracledebtor
    22 DEC, 2008
    Gee, I don't see any leavening in this baking soda or baking powder..what are these things little bricks?? I mean how can they be soft at all, or are they hard cookies? No eggs or other leavening to me shows a rather hard cement like cookie? am I right? salt for leavening here to react with..confused here...
  • Skedaddle
    21 DEC, 2008
    All I tasted was salt. These are definitely not my thing. I dipped them in melted chocolate to try to mask it but it did not work. I used coarse kosher salt by the way.