Cream Cheese Walnut Refrigerator Cookies

Ingredients

• 4 cups all-purpose flour
• 1-1 1/4 teaspoon coarse salt (like kosher salt)
• 2 cups unsalted butter, softened
• 6 ounces cream cheese (not whipped)
• 1 1/4 cups sugar
• 2 tablespoons pure vanilla extract
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped, 1 cup finely chopped)

Directions

1. 1

   Whisk together flour and salt in a large bowl; set aside.

2. 2

   Mix butter and cream cheese 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.

3. 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.

4. 4

   Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 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.

5. 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.