Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Jack & Sally Sparkling-Wine Cocktail from EatingWell

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Cream Cheese Shortbread with Toasted Walnuts

Print E-mail
Monday, 19 March 2012
List of viewable recipes from "One Girl Cookies" by Dawn Casale, David Crofton

Recipe from One Girl Cookies by Dawn Casale, David Crofton (Clarkson Potter, 2012)

ImageJane 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.

Makes about 36 cookies

  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Tip: If you can find dulce de leche at your market and you're in a sassy mood, go ahead and sandwich two of these cookies together with some of the caramel spread.

1. Preheat the oven to 350°F.

2. 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.

3. In a medium bowl, whisk together the flour and salt. Add the chopped walnuts, and stir to combine.

4. 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.

5. Scoop out a small round of dough, about 1 ½ 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.

6. 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.


Last Updated ( Tuesday, 20 March 2012 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.