Recipe information
Yield
Makes about 48
Ingredients
Preparation
Step 1
Line 2 baking sheets with parchment paper; set aside. Whisk together the flour and salt in a large bowl; set aside.
Step 2
Put the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in the sugar and vanilla. Reduce speed to low. Add the flour mixture, and mix until just combined (do not overmix). Mix in the toasted walnuts.
Step 3
On a clean work surface, divide dough in half; shape each piece into an 8 1/2-inch-long log (about 2 inches in diameter). Wrap each log in parchment paper; freeze until firm, about 30 minutes.
Step 4
Preheat the oven to 350°F with racks in the upper and lower thirds. Remove one log from the freezer. Roll the log in 1/2 cup chopped walnuts, coating it completely. Cut the log into 1/4-inch-thick rounds. Transfer the rounds to parchment-lined sheets.
Step 5
Bake, switching the positions of the sheets and rotating halfway through, until the cookies are golden around the edges, 18 to 20 minutes. Transfer to wire racks; let cool completely. Repeat the process with the remaining dough using cooled baking sheets.
