CHRISTMAS SPICE CUTOUTS

1/2 cup walnuts
2 cups all-purpose flour, divided use
3/4 cup light brown sugar, firmly-packed, divided use
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 cup honey
1 egg
colored crystal sugars

In a food processor fitted with the metal blade or in a blender, finely grind the walnuts (do not grind to a paste). Add 1/4 cup of the flour and 1/4 cup of the brown sugar and grind to a powder; set aside.

Sift together the remaining 1 3/4 cups flour, the spices and baking soda into a bowl; set aside.

Combine the butter, vanilla, and the remaining 1/2 cup brown sugar in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the honey and egg. Reduce the speed to low, add the flour-spice mixture and the nut mixture and mix just until incorporated. Gather the dough into a ball, then divide in half. Form each half into a flat disk. Wrap the disks in separate sheets of waxed paper and chill until firm, at least 1 hour or as long as overnight.

WHEN READY TO BAKE:
Preheat an oven to 350 degrees F. Generously butter baking sheets.

Flour 1 disk of dough and place between 2 sheets of waxed paper. Roll out the dough 1/4 inch thick. Using decoratively shaped cutters, cut out cookies. Transfer to the prepared sheets, spacing them 1/2 inch apart. Sprinkle with colored crystal sugars. Gather up the scraps into a flat disk and chill.

Bake the cookies until lightly golden, about 10 minutes. Transfer the cookies to wire racks to cool.

Repeat with the remaining dough portion. Finally, roll out the scraps and cut and bake in the same manner.

Store refrigerated in an airtight container for up to 2 weeks.

Makes about 3 dozen cookies
Source: Williams-Sonoma Cookies and Biscotti