How to make it

  • Preheat oven to 325 degrees F.
  • Cream sugar and cream cheese until light and fluffy. Beat in vinegar.
  • In a separate bowl, combine flour, soda and walnuts.
  • Gradually add flour mixture to sugar and cream cheese mixture. Chill cookie dough for about an hour.
  • Drop by teaspoonful (I use a small cookie scoop) into a bowl of sugar and roll to coat. Place on baking sheet about 1" apart and flatten slightly. I use the bottom of a glass. If the balls haven't been rolled in sugar, dip glass in sugar to prevent sticking.
  • Put cookie sheet in preheated oven for 18 minutes. Remove from oven and allow to cool for a couple of minutes before removing from sheet. Once removed from sheet, cool completely and store in an airtight container. (We use a zip-lock bag.)
  • NOTES:
  • 1.This dough is very sticky due to using cream cheese instead of butter. Rolling them in sugar makes the balls much easier to handle.
  • 2. These cookies do not spread. If left in a mound, they will come out as a mound. Those are good too, but we like them better flattened because it gives more surface for the crispy.

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