Ingredients

Makes about 48

　　4 cups all-purpose flour

　　1 1/4 teaspoons salt

　　1 pound (4 sticks) unsalted butter, softened

　　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 and chopped; 1 cup finely chopped)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.