Arnett's Acres
Nut Strudel Cookies | December 2013

These cookies are amazing with so few of ingredients. I made this batch and Mom, Nichole and I ate all of them within just a few days...Mom kept saying "You can't make any more of these, we just keep eating them..." Yep...found Mom's weakness...

Baking temp: 350˚
Baking time: 15-20 minutes


1 - 8 oz. package of cream cheese, softened
1/2 cup butter or margarine
2 cups all purpose flour
1 cup sugar
1/3 cup milk
1/2 pound of ground walnuts or pecans
Powdered sugar

   Nut Strudel Cookies                           

Nut Strusel 1B

1. With an electric mixer, beat cream cheese and butter until well-combined. Add flour and mix well. After shaping the dough into a ball, cover and chill at least 1-2 hours.

Nut Strudel 1

2. For the filling, combine the sugar and milk in a saucepan and cook over medium heat until the milk boils and the sugar dissolves. Stir occasionally. Stir in the nuts and remove from heat. Cool.

Nut Strudel 2

Once the dough has chilled for 1-2 hours, roll out 1/2 of the dough on a lightly floured surface to approximately 1/4 inch thick. Spread with the cooled nut/sugar/milk filling. Roll up from the long side to make one long roll. Place seam side down on an ungreased cookie sheet. Cut into 1/2 inch thick slices. DO NOT SEPARATE the slices.

Nut Strudel 4

Bake in a 350˚ oven for 15 to 20 minutes or until done. After cooling slightly remove to wire racks. Dust with powdered sugar. Cover and refrigerate or freeze. Makes about 30 cookies.

Nut Strudel Final


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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