See More
Jane it is, plain it's not. Well, plainly delicious, yes, definitely. The crumb of this cookie is so fine and light that it literally melts in your mouth. For this reason, I have the ability to eat many of them. The other reason I am a big fan of Janes is that I'm a sucker for a flavorful but very simple cookie. It's undoubtedly something I get from my mom, who prefers sweets that are sans chocolate, buttercream, or any of the other things that attract many other people to a dessert. This cookie would be the one she would pick off of a gigantic platter of holiday treats. I probably would too.
View
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Let the nuts cool (leave the oven on). When the walnuts are cool enough to handle, put them in a food processor and pulse 2 or 3 times, until all of the large pieces have been chopped.
In a medium bowl, whisk together the flour and salt. Add the chopped walnuts, and stir to combine.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix on medium speed for 1 minute. Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.
Scoop out a small round of dough, about 1 1/2 tablespoons in size. Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies.
Bake the cookies for 14 to 16 minutes, until they are light brown around the edges. Transfer the cookies to a wire rack and let them cool.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Carrot Cupcakes with Cream Cheese Frosting
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By bettynaeini
Nipomo
on September 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
these were yummy! A good Christmas cookie to make!
By hortbabe23
Elk Grove Villa...
on March 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Okay, this recipe was just posted tonight but I had all the ingredients to make them so I did. It's just as described. Melt in your mouth. They are similar to a pecan shortbread cookie but the center gives way a soft texture that starts to melt and leaves you with a nice silky aftertaste. They are also very easy to make, so I see these coming out of my oven a few more times this year.
Read all 2 reviews