If you’re anything like me, then you enjoy a cup of coffee at any time of the day. If that cup of coffee happens to be after dinner, then there is also a high chance of having dessert with it. These are the perfect cookie for your coffee-cookie duo; warm them up a little bit and sprinkle some powdered sugar on them and you’re good to go!
I know cookies aren’t supposed to be healthy and having fruits and nuts in these make then sound healthy, but I promise they are just as delicious as any other cookie you may eat. Also, with the holiday season coming these are perfect to bring to a family gathering or just eat, while you’re snuggled up and watching a movie.
- 3 c all purpose flour
- 1/4 c granulated sugar
- 1/2 tsp salt
- 1 c unsalted, cold butter
- 8oz cream cheese
- 1-2 tsp cold water
- 1 c dried cranberries
- 1 c chopped walnuts
- 3/4 c packed brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
A friendly note, this dough needs to chill for at least 2 hours. This is another one of those lengthy recipes. If you’d like, you can make the dough the day before, just allow it to sit at room temperature for 30 minutes before baking.
- In a large bowl, place flour, granulated sugar and salt.
- Cube the butter and the cream cheese and then add both of them to the flour mixture.
- Mix until crumbly. The mixture should have pea-sized crumbs.
- If you have a large food processor, you can do the first 3 steps in that. If you have a hand pastry blender, you can use that as well.
- Place the dough on a lightly floured counter and fold together.
- If the dough seems dry, add 1 tsp of water on top. Do not add more than 2 tsp.
- Divide the dough into 3 equal portions and wrap each in plastic wrap. Pat them down to make a disc shape.
- Place the dough in the refrigerator to chill for at least 2 hours
- In a food processor, pulse all of the filling ingredients until finely chopped and well combined.
- Preheat the oven to 350°F.
- Remove one dough disc from the fridge to work with.
- On a floured surface, roll dough into a 10-inch circle, about 1/4 inch thick or a little less.
- The thickness does not have to be exactly 1/4 inch, but be aware of how thick/thin you are rolling it out. I do not recommend having the dough be thicker than 1/4 inch.
- Spread about one-third of the filling, leaving about 1/4 edge. Gently press down the filling into the dough.
- Using a knife or pizza cutter, cut the dough into 8 equal wedges.
- Roll up each wedge, starting from the outside (wide edge) working towards the center (tip).
- Repeat steps 2-6 for the other two dough discs.
- Place the rolls, point side down, 2 inches apart on a baking sheet.
- Line the baking sheet with parchment paper or a silicone baking mats if your cookies usually stick.
- Bake for 25-30 minutes, until lightly browned.
- The crust should get a nice crunchy texture to it.
- Allow them to cool for 10 minutes on baking sheet before transferring to wire rack to cool completely.
- When serving, dust the cookies lightly with powdered sugar.
These scrumptious cookies are absolutely perfect and they are sure to please any cookie loving crowd!
Test Kitchen: Opinion and Changes
This recipe was another one that I was testing out from Sally’s Cookie Addiction. They were so yummy and I’m upset I already ate them all! I didn’t make any real changes to the recipe, the only real change/recommendation I have is rolling out the dough a little thinner, as indicated in the directions.
Let me know in the comments below if you decide to test these out! What’s your favorite holiday dessert? Leave it in the comments below!