This recipe seems very adaptable. I had almonds rather than walnuts - I chopped them finely in a food processor and added 1/4 tsp almond extract to the dough as well. I halved the recipe and used half brown sugar as another reviewer suggested. They were delicious and had a very light, delicate texture. When they first come out of the oven they are very fragile - make sure to let them cool on the cookie sheet for a few minutes before you try to move them to a rack.
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This recipe seems very adaptable. I had almonds rather than walnuts - I chopped them finely...