A very nice cookie, extremely light and crisp. A few notes: make sure the nuts are very finely chopped; I also needed far more than just a half a cup to roll the cookies in. Adding the cocoa makes a delicious cookie, but it's misleading to call it 'brownie like' . If you're not fond of nuts or don't have them on hand, the cocoa version is good even without them, especially if you mix a small amount of cinnamon into the sugar that you roll them in. Lastly, I usually refrigerate sugar cookie doughs before I shape them, to make them easier to handle, but don't do that with this recipe; the dough is soft, but manageable, and it holds the nuts better at room temperature.
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