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1
Preheat the oven to 350 degrees.
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2
In the bowl mix together the butter and sugar until they are just combined.
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3
Add the vanilla and almond extracts.
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4
In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture.
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5
Add the walnuts and mix on low speed until the dough starts to come together.
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6
Dump onto a work surface dusted with flour and shape into 2 flat disks.
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7
Wrap each disk in plastic and chill for 2 hours.
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8
On the flour-dusted work surface, roll the dough, one disk at a time, until it is 1/2-inch thick.
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9
The walnuts may make it difficult to roll the dough out without it cracking; press the cracks together as best you can.
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10
Dough scraps may be re-rolled as often as necessary.
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11
Cut into 2 1/2 inch squares with a fluted cutter (or cut into any shape you like).
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12
Place the cookies about 1/2 inch apart on an ungreased baking sheet.
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13
Bake for approx 20 minutes, or until the edges begin to brown.
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14
Cool on racks.
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15
Store covered up to 5 days.
