Monday, December 5, 2011

Walnut-Cheese Cocktail Cookies

We met friends in Skokie on Saturday to see "Season's Greetings" at the Northlight Theatre.  It was a fun little farce with a stellar cast and a beautifully decorated English manor house as the setting.  We then went on to dinner at Convito Italiano in Wilmette where I indulged in their always well prepared liver and onions.  It is a treat that I don't attempt at home.  It was a warm and holiday-spirited day despite the rain that was with us going and coming.

It put us in the mood to decorate so we hauled out boxes of sparkling ornaments yesterday afternoon.  Arthur Fiedler and the Boston Pops played Christmas music in the background and, with Oliver's "help" we finished in time to prepare dinner and enjoy the tree.

We told Oliver the children would all be home this year.
He's watching for them to arrive!

I want so share another recipe with you from that faded newspaper article of yore.  It has been a favorite since it appeared in the San Diego Union decades ago.  

Walnut-Cheese Cocktail Cookies (sorry, no photo as I haven't made them yet--don't worry, Stefan, I will)

1/2 pound butter, cold and cut into 16 pieces
2 cups sifted flour
1/3 cup sugar
1 tsp salt
2 cups grated, extra sharp cheddar
1 cup finely chopped walnuts

1.  Put the flour, sugar and salt in the bowl of a food processor.  Sprinkle the cold butter on top and process, in short bursts, until the mixture looks like cornmeal.  Remove to a large bowl and stir in the cheese and walnuts.  Press the mixture together quickly and roll into two logs, each about 1 1/2 inch in diameter.  Wrap and chill or, wrap well and freeze for up to a month.
2.  If frozen, defrost in the refrigerator as they need to be cut cold.
3.  Preheat oven to 350.
4.  Cut the logs into approximately 1/4 inch slices and place on an ungreased cookie sheet.  Bake 10 to 12 minutes just until the edges are lightly browned.
5.  Cool and store in an airtight container.  They improve with age.