Triple Walnut Cookies

READY IN: 6hrs 16mins
SERVES: 32
YIELD: 32 Cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
  • Add vanilla, beat in well.
  • Add flours, nutmeg and ground walnuts, beating inches
  • Fold in the chopped walnuts and currants (if using). [Photo24688]
  • 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.
  • Using damp hands, roll dough into a log about 2" in diameter.
  • Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
  • When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
  • Unwrap one log and roll it in the coarse sugar to coat the sides completely.
  • Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
  • 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.
  • Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
  • Cool completely on the sheets.
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