1 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped California walnuts
1/2 cup finely chopped crystallized ginger
Cinnamon Glaze (recipe follows)
For The Cinnamon Glaze:
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon cinnamon


Beat butter and sugar together in a large bowl until fluffy; stir in eggs and vanilla.

Stir together flour, cinnamon, baking soda, and salt; add to butter mixture, mixing until thoroughly combined. Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. (May be prepared up to a week ahead.)

Preheat oven to 400°F and line 2 baking sheets with parchment paper. Using a portion of the dough, roll out 1/4-inch thick on a lightly floured board and cut into stars or other desired shapes.

Place on prepared baking sheets and bake for 8 to 10 minutes, or until lightly browned around the edges.

Transfer cookies to a baking rack to cool before coating with a thin layer of Cinnamon Glaze. Store cookies in an airtight container.

For The Cinnamon Glaze:
Stir together 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon cinnamon in a small bowl until smooth.

Recipe courtesy California Walnuts