1 large egg
1/2 tablespoon butter, softened
1/4 cup unrefined or regular granulated cane sugar
Pinch cinnamon
3 tablespoons flour
1 teaspoon baking powder
2 1/4 cups walnut pieces, coarsely ground
Powdered sugar, as needed for dredging/dusting

In a large mixing bowl with an electric mixer, beat the egg and butter, then blend in the sugar and cinnamon.

In a small mixing bowl, mix together the flour and baking powder and work into batter along with the walnuts. Mix to form a consistent, smooth dough. Cover and refrigerate until chilled.

Preheat oven to 350 F. Place the powdered sugar in a bowl. Line a baking sheet with parchment paper.

Roll dough into 1-inch balls. It is easy to make them larger, but they are better if kept fairly small at 1 inch. Roll balls in powdered sugar and place on prepared baking sheet, spaced about 1 inch apart

Bake cookies in preheated oven for about 4 to 5 minutes, rotate sheet and bake until cookies are golden and firm at edges and cracked on surface but soft in centers, another 4 to 5 minutes.

Remove from oven and let cool on baking sheet, then transfer to a rack. If desired, dust with more powdered sugar before serving.

Makes about 2 dozen (less if you make them too big).

— Recipe courtesy of Ashland Food Co-op.