INGREDIENTS

INSTRUCTIONS

Make cookies:  Finely grind walnuts in processor. Add 1/4 cup flour and
1/4 cup  sugar and blend to powder. Using electric mixer, cream butter
with  brown sugar and vanilla in large bowl until fluffy. Beat in
molasses  and egg. Mix remaining 1 3/4 cups flour with nut mixture,
spices and  baking soda. Stir into butter mixture (dough will be soft).
Divide  dough into 2 pieces. Flatten each into disk. Wrap each disk
tightly  in plastic and refrigerate 1 hour.  Preheat oven to 350F.
Butter heavy large cookie sheets. On heavily  floured surface, roll 1
dough piece out (keep remainder refrigerated)  to thickness of 1/8 to
1/4 inch. Cut out cookies using 3-inch leaf  cookie cutter. Transfer to
prepared cookie sheets, spacing 1/2 inch  apart. Repeat rolling and
cutting with second dough piece. Gather  scraps and second dough piece.
Gather scraps and chill 15 minutes.  Reroll scraps and cut out more
cookies. Bake until golden, about 10  minutes. Cool on racks.  Make
icing:  Using electric mixer, beat sugar and egg whites until smooth.
Spoon icing into pastry bag fitted with 1/16-inch round tip. Pipe
icing atop cookies. Decorate with dragees. Let stand until icing  sets.
(Can be prepared 2 weeks ahead. Store refrigerated between  layers of
waxed paper in airtight container. Let stand 5 minutes at  room
temperature before serving.)  Makes about 48.  Bon Appetit December
1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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