-
1
Finely grind walnuts in processor.
-
2
Add 1/4 cup flour and 1/4 cup sugar and blend to powder.
-
3
Using electric mixer, cream butter with brown sugar and vanilla in large bowl until fluffy.
-
4
Beat in molasses and egg.
-
5
Mix remaining 1 3/4 cups flour with nut mixture, spices and baking soda.
-
6
Stir into butter mixture (dough will be soft).
-
7
Divide dough into 2 pieces.
-
8
Flatten each into disk.
-
9
Wrap each disk tightly in plastic and refrigerate 1 hour.
-
10
Preheat oven to 350F.
-
11
Butter heavy large cookie sheets.
-
12
On heavily floured surface, roll 1 dough piece out (keep remainder refrigerated) to thickness of 1/8 to 1/4 inch.
-
13
Cut out cookies using 3-inch leaf cookie cutter.
-
14
Transfer to prepared cookie sheets, spacing 1/2 inch apart.
-
15
Repeat rolling and cutting with second dough piece.
-
16
Gather scraps and chill 15 minutes.
-
17
Reroll scraps and cut out more cookies.
-
18
Bake until golden, about 10 minutes.
-
19
Cool on racks.
-
20
Using electric mixer, beat sugar and egg whites until smooth.
-
21
Spoon icing into pastry bag fitted with 1/16-inch round tip.
-
22
Pipe icing atop cookies.
-
23
Decorate with dragees.
-
24
Let stand until icing sets.
-
25
(Can be prepared 2 weeks ahead.
-
26
Store refrigerated between layers of waxed paper in airtight container.
-
27
Let stand 5 minutes at room temperature before serving.)
