Sweet Heart Cookies

In food processor with knife blade attached or in blender at medium speed, blend walnuts and sugar until nuts are finely ground. In large bowl, with mixer at medium speed, beat butter, vanilla extract, salt and ground walnut mixture until light and fluffy. With wooden spoon, stir in flour until dough forms. If necessary, with hands. Press dough together. Divide dought into 3 equal pieces; wrap each in plastic wrap. Refrigerate dough until easy to handle, about 2 hours. Preheat oven to 375 degrees. Sprinkle 15" long sheet waxed paper with four. Place 1/3 of dough on floured waxed paper. Lightly sprinkle dough with flour. Place another sheet of waxed paper over dough. Roll dough between waxed paper to 1/4 inch thick, sprinkling dough with more flour if necessary to keep it from sticking. Remove top sheet of waxed paper. With floured 3" heart-shaped cookie cutter, cut out as many hears as possible from dough; reserve trimings in refrigerator. With floured pancake turner place hearts, about 2" apart, on ungreased cookie sheet. Bake 10-15 minutes until golden. Allow cookies to remain on cookie sheet 2 minutes before removing to racks to cool completely. Repeat with remaining dough and trimmings. When cookies are cook, if you like, melt chocolate. Use it to spread or drizzle on cookies.