Walnut White Chocolate Cream Cheese Cookie Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• 1. Mix the brown sugar,nuts,flour,and melted butter together until crumbly.
• 2. Remove 3/4 cup of mixture and set aside for later.
• 3. place the remainder of crumb mixture in to an 8 inch square pan.press firmly in the pan. Bake at 350 degree's for 12-15 minutes.
• 4. beat the the cream cheese with the sugar. Add the egg,lemon juice,milk and vanilla. Mix together until smooth. Fold in chocolate chips.Pour this in to the crust.Top with the crumbs you set aside.
• 5. bake at 350 for 25 min. Cool and cut in to squares. Keep refrigerated.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

Steps:

• Cream butter, cream cheese, egg yolk, vanilla, lemon peel and salt until fluffy. Gradually mix in confectioners' sugar, then the flour to make stiff dough.
• Chill dough for 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Shape dough into 30 - one inch balls.
• Beat egg white until foamy. Dip balls in egg white then roll in chopped nuts. Arrange 2 inches apart on ungreased cookie sheet and make a depression in each with your thumb.
• Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Carefully remove to wire rack and while hot fill each depression with 1/2 teaspoon of apricot preserves or your favorite jam.

Steps:

• Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.
• Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold. Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.
• Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling.

Steps:

• In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, beat together butter, cream cheese and milk.
• Beat in sugar and vanilla.
• Gradually mix in flour. Stir in walnuts.
• Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
• Bake at 375°F for 10 minutes or until edges begin to slightly brown.