At holiday time, package some of these buttery, nut-edged beauties in a pretty glass jar as a gift. The slice-and-bake dough can be shaped into logs and frozen for up to two weeks.

　　

Ingredients

Makes about 4 dozen

　　4 cups all-purpose flour

　　1 1/4 teaspoons coarse salt

　　2 cups (4 sticks) unsalted butter, room temperature

　　6 ounces cream cheese (not whipped), room temperature

　　1 1/4 cups sugar

　　2 tablespoons plus 1/2 teaspoon pure vanilla extract

　　2 1/2 cups walnut halves, 1 1/2 cups toasted (see page 192) and coarsely chopped; 1 cup finely chopped

　　

Step 1

Whisk together flour and salt in a large bowl.

　　

Step 2

Put 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 sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.

　　

Step 3

Transfer dough to a work surface. Divide in half; shape each half 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 or up to 2 weeks.

　　

Step 4

Preheat oven to 350°F with racks in upper and lower thirds. Unwrap one log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

　　

Step 5

Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies