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Prep Time: 360 Minutes Cook Time: 16 Minutes |
Ready In: 376 Minutes Servings: 8 |
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Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint hat . Ingredients:
5 1/3 ounces salted butter, softened (a generous 2/3 cup) |
5 1/3 ounces shortening (a generous 2/3 cup) |
4 ounces cream cheese |
5 1/2 ounces sugar |
2 tablespoons vanilla |
1 1/3 cups flour |
1 cup oat flour |
1 pinch nutmeg |
1/3 cup ground walnuts |
2 cups finely chopped walnuts |
1/4 cup currants (optional) |
turbinado sugar, for rolling |
32 walnut halves |
maple syrup, for brushing |
Directions:
1. In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
2. Add vanilla, beat in well.
3. Add flours, nutmeg and ground walnuts, beating inches
4. Fold in the chopped walnuts and currants (if using). [Photo24688]
5. Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
6. Using damp hands, roll dough into a log about 2 in diameter.
7. Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
8. When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
9. Unwrap one log and roll it in the coarse sugar to coat the sides completely.
10. Use a sharp serrated knife to cut the log into 1/4 thick rounds and place them 1 apart on sheets.
11. Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
12. Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
13. Cool completely on the sheets.
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