無時間

最近無時間整 dessert........終於可以整啦!!  今次整我之前整過 Lemon Cream Cheese Cookies 同 Walnut Cream Cheese Cookies.  我都係鍾意 Lemon Cream Cheese Cookies 多 d.

Ingredients:

4 cups all-purpose flour

1 1/4 tsp coarse salt

2 cups (4 sticks) unsalted butter, softened

6 oz cream cheese, room temperature

1 1/4 cups sugar

2 tbsp plus 1/2 tsp pure vanilla extract

2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped), 1 cup finely chopped

Method:

1.  Whisk together flour and salt in a large bowl; set aside.  Mix butter and cream cheese until pale and fluffy.  Mix in sugar and vanilla.  Then 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 mins or up to 2 weeks.

3.  Preheat oven to 350F 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 mins.  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:  Martha Stewart Living