Finely chop 1 cup walnuts; reserve remaining walnuts for garnish later. Into large bowl, measure flour and remaining ingredients except nuts. With mixer at low speed, beat ingredients until blended. Stir in chopped nuts. With hands, on waxed paper, roll dough into three 5-inch long rolls; wrap each in waxed paper. Refrigerate 2 hours or until firm enough to slice. * Preheat oven to 350 degrees. Grease large cookie sheet. Slice one roll of dough crosswise into 1/4-inch thick slices. Places slices, 1 inch apart, on cookie sheet. Press a reserved walnut into top of each cookie. Bake 8 to 10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and walnuts. Store cookies in tightly covered container to use up within two weeks. Makes about 6 dozen. ** Dough can be refrigerated up to 1 week before baking

ÐÐÐÐÐ Notes: Category: Cookies Main Ingredient: Walnuts

Per serving (excluding unknown items): 1779 Calories; 7g Fat (3% calories from fat); 31g Protein; 399g Carbohydrate; 181mg Cholesterol; 950mg Sodium