3 oz. cream cheese
1 cup all purpose flour
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup walnuts
Preheat oven to 350. In large bowl, with mixer at low speed beat sugar with butter and cream cheese until blended. Increase speed to high; beat until creamy about 2 minutes, occasionally scraping bowl with rubber spatula. Beat in vanilla. With spoon stir in flour and walnuts just until blended.
With lightly floured hands roll dought into 1 inch balls. Place balls 2 inches apart on un-greased large cookie sheet ( I line mine with wax paper or use my stoneware) With floured fingertips flatten balls into 1 1/4 inch rounds.
Bake cookies 14 minutes until golden. Let cookies remain on cookie sheet on wire rack 2 minutes to cool slightly. Store cookies in tightly covered container up to 2 weeks. Makes about 5 dozen cookies.
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