Swiss Cinnamon Cookies

3 egg whites
3¼ cups powdered sugar
3 cups Diamond® Walnuts, finely ground
1 tbsp. cinnamon
Chopped walnuts, colored sugars, candied cherries, dragies, for garnish

In medium bowl, beat egg whites until foamy. Gradually beat in 2 cups of
sugar. Beat until mixture holds soft peaks, 3 to 4 minutes; remove ¾ cup
of batter, cover and set aside. Mix the 3 cups walnuts, cinnamon, ¾ cup
more of sugar into larger egg white-sugar portion.

Working with third of dough at a time, roll to 1/8” thickness on board heavily dusted with powdered sugar. Cut into desired shapes with cookie cutters.

Place on greased or parchment-lined baking sheets. With tip of knife,
spread reserved egg white mixture 1/8” thick onto top of each cookie,
spreading almost to edges. Decorate immediately, as desired with chopped
walnuts, colored sugars, candied cherries and dragies.

Bake at 300° for 12 to 14 minutes or until cookies are just set and very
lightly browned. Remove to wire racks to cool completely. Store in
airtight container.

Cookies can be securely wrapped and frozen up to 2 months.

Make about 3 dozen