Preheat oven to 180°C and line a baking tray with baking paper.
Cream butter and sugar together using a mixer or food processor until mixture becomes lighter in colour. Add the yogurt and mix well to combine.
Sift in the flour and mix and then fold through the nuts.
Roll mixture into 2 Tbsp sized balls and flatten lightly on the prepared tray. Chill in the fridge for 30 minutes (this helps the cookies keep their shape).
Sprinkle cookies with sea salt and bake for about 15 minutes or until golden in colour.
Allow to cool for 5 minutes before transferring to a cooling rack.
