• Preheat oven to 300 degrees.
• Place oven racks in top and bottom third of oven. Line 2 large baking sheets with parchment.
• Stir flour and salt in a bowl. In a larger bowl beat the butter until very creamy, at least 2 minutes. Gradually beat in icing sugar and beat 2 minutes more. Use a wooden spoon to stir in flour and nuts. Use floured hands to incorporate the last of the flour and nuts.
• Gather dough into a ball. Divide dough in half and form halves into discs on floured surface. Roll out dough to ¼ thick. Dust rolling pin with flour as needed to keep it from getting sticky. Use a 1 ½ - 2" cookie cutter, cut out cookies. You should get about 18 cookies. Place on parchment sheet about 1" apart. Repeat with 2nd disc.
• Bake in top and bottom thirds of oven about 15-17 minutes. Switch sheets about half way through. You do not want cookies to brown.
• Cool on sheets about 5 minutes then transfer to a rack to finish cooling. Cookies can be stored in a sealed container for up to a week. (They also freeze well).

Filling

• Pulse cream cheese and Stilton in a food processor til creamy. If making ahead cheese filling will store up to a week in the refrigerator but back to room temperature before filling cookies.
• Use about 1 tablespoon of filling for each cookie. Spread over ½ of the cookies, then top with the remaining half of the cookies. Cookies will get soft as they sit so best to assemble an hour or so before serving. I filled mine a couple of hours before serving but put them in the fridge and then gave them ½ hour at room temperature before serving.