Cream Cheese Walnut Wafer Cookies

1 cup powdered sugar#189; cup butter, softened ahead of time in a medium-large bowl#189; cup softened low-fat cream cheese (half an 8-ounce package)#189; cup (packed) light brown sugar1 large egg1 teaspoon pure vanilla extract1 heaping cup walnuts2 cups unbleached all-purpose flour#188; teaspoon salt (rounded measure)#190; teaspoon ground cinnamonSemi sweet chocolate, for dipping, optionalExtra chopped toasted walnuts for sprinkling, optionalCream together the butter, cream cheese, powdered sugar and brown sugar at high speed with a hand-held electric mixer. When it is light and fluffy, add the egg and vanilla, and beat for another few minutes, scraping the sides of the bowl a few times. Set aside.Place the walnuts in the bowl of a food processor, and add 1 cup of the flour. Buzz a few times until the walnuts are ground into the consistency of cornmeal.Add the ground walnuts, along with the remaining flour, the salt, and the cinnamon, to the buttercream cheese mixture, and stir until thoroughly blended.Arrange a 12-by-14-inch sheet of parchment paper on a flat surface; set the dough in the middle. Arrange a second sheet of parchment on top. Carefully flatten and roll the dough to an even 1/4-inch; freeze until set.Alternatively, divide the dough in half, and place each half on a generous rectangle of plastic wrap, covering it with the wrap as you roll each half into a log about 6 inches long and 2 inches in diameter. Finish wrapping each log, and refrigerate or freeze until firm. When you are ready to bake the cookies, heat the oven to 375 degrees. Unwrap the dough, and place it on a cutting board. Using a cookie cutter cut into shape or using a sharp paring knife (dip it into hot water, if you like, for easier slicing) and slice into thin (1/8-inch, if you can, but in any case less than 1/4-inch) wafers. Place the cut cookies or wafers on an ungreased baking sheet, and bake in the center of the oven for 12-15 minutes, or until golden brown on the bottom. Cool on a rack.Dip the cookies in chocolate and sprinkle with extra walnuts if desired.Makes about 42 cookies, depending on sizeCook's notes: Make the dough at least a few hours ahead of time (longer is OK) and store in the refrigerator or freezer. Then preheat the oven, and "roll or slice bake." You can reduce the calories by using a plant sterol or canola spread in place of the butter, but the results will not be quite as crisp. You can compensate by baking the cookies slightly longer.California Walnut Commission