Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, then toast in an oven preheated to 170°C for about 10 minutes and let them cool.
Make the cream cheese filling that goes inside the cookies.
Melt the butter completely.
In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the whole wheat flour, all-purpose flour, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 150g portions and flatten each one, then place 30g of cream cheese filling in the center and wrap the dough around it. Top with the toasted walnuts.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Whole Wheat Walnut Cream Cheese Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 160g
- dark brown sugar 70g
- honey 30g
- egg 130g
- vanilla extract 5g
- whole wheat flour 250g
- all-purpose flour 250g
- baking soda 12g
- cornstarch 20g
- salt 3g
- sweetened cream cheese filling 200g
- walnuts 100g
Instructions
1. Preheat the oven to 200°C.
2. Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, then toast in an oven preheated to 170°C for about 10 minutes and let them cool.
3. Make the cream cheese filling that goes inside the cookies.
4. Melt the butter completely.
5. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar granules have dissolved.
6. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
7. Sift together the whole wheat flour, all-purpose flour, baking soda, cornstarch, and salt.
8. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
9. Rest the dough in the refrigerator for 30 minutes.
10. Divide the rested dough into 150g portions and flatten each one, then place 30g of cream cheese filling in the center and wrap the dough around it. Top with the toasted walnuts.
11. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/whole-wheat-walnut-cream-cheese-cookie/
Hong's Recipe