Ingredients

The following ingredients have 3 Servings
  • 4 cups all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 2 cups unsalted butter (4 sticks, at room temperature)
  • 6 ounces cream cheese (at room temperature)
  • 1 1/4 cups sugar
  • 2 tablespoons vanilla extract
  • 2 1/2 ounce bag dried apple chips finely chopped (makes 3/4 cup)
  • 1 3/4 cups walnuts (3/4 cup toasted and coarsely chopped, 1 cup finely chopped, divided)

Instruction

  • Whisk together flour and salt in a bowl.
  • In the bowl of a mixer fitted with a flat beater, add butter and cream cheese. Mix on medium speed until light and fluffy, about 2 minutes, scraping down the sides as needed.
  • Add sugar and vanilla, and mix until well combined.
  • Add flour and mix on low speed until just combined (do not over mix).
  • Stir or mix in apple chips and toasted walnut pieces.
  • Transfer dough to a work surface and divide in half. Shape each half into a log, 8 1/2 inches long and 2 inches in diameter.
  • Wrap each log in parchment paper and freeze overnight or up to 2 weeks.
  • Position oven racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees F.
  • Take out one log from the freezer and let it set out for 30 minutes. Unwrap the log and roll it in the remaining chopped walnuts, coating completely.
  • Slice into 1/4-inch rounds. Space 1 in apart on baking sheets lined with parchment paper or non-stick liner.
  • Bake cookies for 18 to 20 minutes, rotating halfway through, until golden around the edges.
  • Let cookies cool completely on the baking sheets on wire racks. (Do not remove cookies from baking sheet until completely cooled).
  • Repeat with remaining log and walnuts. Store cookies in a airtight container at room temperature up to 3 days.