We embellished metallic mailing tubes with patterned Japanese masking tapes to create stylish receptacles for our coin cookies.
1. Pulse flour, salt, and coarsely chopped walnuts in a food processor until nuts are finely chopped. Beat butter with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add sugar; beat until pale and fluffy, 3 minutes more. Beat in ⅓ cup honey. Reduce speed to low. Add flour mixture, and beat just until combined and dough begins to pull together. Halve dough.
2. On parchment, shape each portion into a round log about 1 1/2 inches in diameter and 6 1/2 inches long. Wrap tightly in parchment or plastic, and chill 1 1/2 hours or up to 2 days.
3. Preheat oven to 325°. Let dough stand at room temperature 10 minutes. With a sharp knife, cut dough into 1/4-inch-thick slices, rotating log as you go to keep it from flattening. Place rounds on parchment-lined baking sheets, spacing 1 inch apart. Press a walnut half into each round.
4. Bake, rotating sheets halfway through, until edges are pale golden, about 18 minutes. Transfer sheets to wire racks; brush cookies evenly with 4 cup honey. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.