cup (1½ sticks) unsalted butter, room temperature
oz. finely grated Gruyere cheese
cups plus 2 Tbsp. all-purpose flour
cup chopped toasted walnuts
1. Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoons if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. Do ahead: Can be made 2 days ahead. Keep chilled. 2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4-inch slices. Arrange on prepared sheets, spacing 1/2 inch apart. 3. Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely. Tip: For a pretty presentation, before slicing the dough, brush the logs with lightly beaten egg white, then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.