My mother and I once ate seafood gumbo exclusively for over a week and swore we had file' poisoning. After a week of baking and eating cookies, I could tell that I was well into a bad case of cookie poisoning. There were shortbread, oatmeal cookies, empire biscuits, lemon squares---and cream cheese walnut cookies with dulce de leche filling. I think it was the latter that pushed me over the edge. The cookies themselves were impossibly rich, but the dulce de leche sealed my fate. Right now, I never want to eat another cookie again. Ever. Of course, my resolve will weaken eventually and then these cookies will fill my needs perfectly.
Here is the dulce de leche I used as a filling in the cookies. WARNING: this is one of those foods that immediately seduce your taste buds. It's hard to be sensible when you open a jar. You start applying moderate amounts to your cookies, but soon you are eating it right out of the jar with a spoon. This particular dulce de leche comes from Argentina, where they undoubtedly use some sort of magic to turn cow's milk into caramel fit for the gods. And all for a modest price. Buy several jars, because you'll need them. People will want their own jar, so make sure to hide one for yourself.
OK, I'm getting side tracked thinking about the caramel. The cookies are from a Martha Stewart recipe. Normally they are rolled in walnuts, but it was the holidays so I used red sugar instead. One look at the recipe will make you understand how buttery and rich these cookies taste. In fact, I still have one remaining log of the dough in my freezer, waiting patiently for that day, when I will feel the need for a cookie.
Cream cheese walnut cookies
4 cups all-purpose flour
1 1/4 teaspoons of salt
1 pound (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons, plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and chopped, 1 cup finely chopped)
1, Line two cookie sheets with parchment paper, set aside. Whisk together flour and salt in a large bowl and set aside.
1. Cream butter and cream cheese until pale and fluffy. Mix in vanilla and sugar, then add the flour and mix until just combines. Add the toasted walnuts.
3. Transfer dough to a clean work surface and divide in half. Shape each piece into an 8 !/2 inch log (about 2 inches in diameter). Wrap each piece in parchment paper, freeze until firm about 30 minutes.
4. Preheat oven to 350 with racks in upper and lower thirds. Remove one log from the freezer and roll in 1/2 cup walnuts (or colored sugar) coating completely. Cut log into 1/4 inch rounds and place slices on the parchment paper.
5. Bake, rotating positions of the trays midway, until cookies are golden around the edges, 18-20 minutes. Transfer to wire racks and let cool.
Serve plain or sandwich a generous layer of dulce de leche between two cookies. Yummmm!
so...where does one obtain that nectar of the gods? can't wait to taste them! i think the reason for baking that last log of dough should be a visit from your geezer friend! :D
Posted by: Lizz | December 27, 2005 at 10:47 AM
I ordered mine from Zingerman.com and I think you can also get it from Sur La Table. Unfortunately, it's often sold out. Don't worry, I have the jar hidden in the fridge, and since no one in my family reads this blog, your share is safe! And the log of dough is waiting with some slices now earmarked "Lizz".
Sher
Posted by: sher | December 27, 2005 at 01:06 PM