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1
Sift together flour, cinnamon, and salt.
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2
Pulse walnuts with 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
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3
Beat together butter and remaining sugar with an electric mixer until pale and fluffy.
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4
Beat in eggs until combined.
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5
Mix in flour mixture and nuts at low speed just until blended.
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6
Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
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7
Preheat oven to 325F.
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8
Keeping remaining dough chilled, roll out half of dough 1/4 inch thick on a lightly floured surface.
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9
Cut out cookies with a 2 1/2- to 3-inch floured cookie cutter.
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10
Chill scraps.
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11
Arrange cookies 1 inch apart on greased baking sheets.
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12
Bake cookies in batches in middle of oven until firm but not browned, about 10 minutes.
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13
Transfer cookies to a rack to cool.
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14
Make cookies with remaining dough in same manner, rerolling scraps no more than twice.
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15
Whisk together powdered egg whites and water, then stir in confectioners sugar and lemon juice until smooth and spreadable.
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16
Spread a thin layer of icing on 1 cookie with a metal spatula or knife and sprinkle lightly with walnuts.
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17
(Use your imagination and decorate more elaborately if you like.)
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18
Decorate remaining cookies in same manner.
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19
Let icing harden, about 1 hour, before storing cookies.
