In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

Shape cookie dough into a 2-inch wide logs.

Spread chopped walnuts in a rimmed cookie sheet. Press logs into walnuts, rolling to cover each side.

Wrap logs in wax paper or plastic wrap, twisting the ends tightly, and refrigerate for at least 1 hour or overnight.

Once ready to bake, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Slice logs into ½ inch cookies and place on the prepared cookie sheet 2 inches apart.

Bake cookies for 8-10 minutes or until edges turn a light golden brown.

Store cookies in an airtight container for up to 1 week.