Cream Cheese Cookies

Isn't it funny how the best recipes are always the ones that have been passed down from relatives or friends? The recipe we're sharing today was adapted from a recipe given to Nonnina from a friend back home. When they moved to Canada, Nonnina's friend came to visit her and brought these cream cheese cookies that were absolutely to die for! Nonnina thought they were delicious and so, she asked for the recipe. She began making them for her kids who devoured every batch. To this day when Nonnina's daughter reminisces about her childhood - a delicious batch of hot and fresh cream cheese cookies is always top of mind.

Let's get to it!

Ingredients:

The Dough:

  • 1 envelope of dry yeast
  • 1/4 cup of warm water
  • 2 cups of flour
  • 3/4 cup of butter
  • 1 egg
  • pinch of salt

The Filling:

  • 1 tsp of vanilla
  • 4 oz of cream cheese
  • 1/2 cup of sugar
  • 1 tsp of both grated orange and lemon rinds
  • 1/2 cup of roasted, chopped walnuts 

Directions:

  1. Begin by mixing the yeast with the warm water and setting aside.
  2. To make the filling, in a mixer combine cream cheese, sugar, vanilla, lemon and orange peels.
  3. In the meantime, roast walnut pieces (or purchase them pre-roasted) and once you take them out make sure to chop them into smaller pieces
  4. Set the filling and walnuts aside
  5. In a mixer, combine flour and Crisco (or butter) until it begins forming large crumbs
  6. Add the egg and yeast and mix until a dough is formed
  7. Remove dough from mixer and begin to kneed on a flat surface until you form a ball ** Be careful not to over work the dough
  8. Separate the dough into two halves and chill in the fridge for 20 minutes
  9. Lightly flour your surface and roll out the dough into a rectangle with a rolling pin, until it's about 1/8" thick
  10. Spread the filling mixture you made earlier over the rectangular dough and then sprinkle the roasted walnuts over top
  11. Fold the sides of the dough in length wise so that they overlap and then tuck in the ends
  12. Make a shallow cut vertically down the center of the log
  13. Bake in the over for approximately 20 minutes, or until golden
  14. Remove from the oven, let cool and slice the log into biscotti that are 1 inch in thickness

Buon Apetito!

With Love From, Nonnina!