*Tip: Use a small food processor to grind the walnuts into small pieces. 

Make browned butter. Place the butter in a small pot on the stove at medium heat. After a few minutes you should notice bubbling, and browned bits along the bottom of the pot. You’ll know it is ready when it smells nutty and is amber in color with darker colored bits. Remove the pan of butter from the heat and place it on a towel in the fridge to cool.  When it becomes a soft solid, it’s ready for use. 

In a bowl, beat the sugar, vanilla, and browned butter until fluffy. (I used my hand mixer with the plastic paddle attachments.) 

Tip: Make sure to use a spatula to scrape out all the browned bits of butter to include in the mixing bowl. That is where the flavor is.  

Slowly beat in the flour, ¼ cup finely chopped walnuts and salt until a dough forms.

Place two sheets of plastic wrap on the counter and place half the dough on each. Shape into two logs that are about 10 inches long. Spread the remaining ¼ cup finely chopped walnuts on the board and roll the logs back and forth in the nuts to evenly cover. Wrap each log in the plastic wrap and place in the refrigerator for 1 hour. 

Preheat the oven to 350 F. 

Cut the dough into ¼ – ½ inch thick rounds. Place on parchment lined baking sheets. Sprinkle lightly with sugar. 

Bake in the middle rack for 15 minutes or until the edges are just turning golden brown. Transfer to a wire rack to cool, unless the cookies are too fragile. The cookies can stay on the baking sheet while cooling if needed.