Cream Cheese Almond Cookies

December 20, 2009

in American,Cookies,Recipes

As I was flipping through my Martha Stewart Cookie recipe book looking for more cookie making ammunition for the month, the Cream Cheese Walnut cookie recipe caught my eye.

After a considerable amount of time was spent deliberating whether I should use the recipe as inspiration or if I should just replicate the cookie, since I happen to love walnuts. I opted to give them a twist… and I’m so glad I did, they turned out fantastic.

However that won’t stop me from trying Martha’s original version in the future. :)

Cream Cheese Almond Cookies with mix nut coating
Inspired from Martha Stewart’s Cream Cheese-Walnut Cookies
found in Martha Stewart’s Cookies

4 cups all-purpose flour
1 1/4 teaspoons kosher salt
2 cups (4 sticks) unsalted butter, room temperature
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups granulated sugar
2 tablespoons pure vanilla extract
1/2 teaspoon almont extract
1 1/2 sliced almonds toasted

Outer cookie coating
1 cup chopped pecans
1 cup chopped pistachios
1/2 cup turbinado sugar

In a bowl whisk together flour and salt.

Beat butter and cream cheese in the bowl of an electric mixer with a paddle attachment on medium speed until pale and fluffy.

Mix in sugar and vanilla. Reduce speed to low, add florwer mixture, and mix until just combined (do not over mix). Mix in toasted almonds.

Divide dough in half shape each half into an 8 1/2 by 2 inch log. Wrap in parchment paper, freeze until firm, about 30 minutes or up to 2 weeks.

When ready to bake, preheat oven to 350 degrees F. with racks in upper and lower thirds.

In a bowl combine the chopped pistachios, chopped pecans, and turbinado sugar. Unwrap one log, pour coating onto a cookie sheet and roll the log in the coating until it is completely coated.

Cut into 1/4 inch thick rounds and space them 1 inch apart on baking sheets lined with parchment paper or silpat.

Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat process with the remaining log.

Cookies can be stored in airtight containers at room temperature up to 3 days.

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