Cookies

1. Step 1

   Preheat oven to 325°F.

2. Step 2

   Place ½ cup walnuts and the cocoa in work bowl of food processor or blender. Process until nuts are finely chopped; set aside.

3. Step 3

   Cream butter and sugars in small mixing bowl until light and fluffy. Stir in flour and nut mixture; mix well.

4. Step 4

   Shape dough into 1-inch balls. Place 2 inches apart on unbuttered cookie sheets. Flatten to about 1½-inch diameter using a flat bottom glass dipped in granulated sugar.

5. Step 5

   Bake 20 to 25 minutes or until edges of cookie are firm but center is still soft when lightly pressed. Cool on cookie sheets 2 to 3 minutes. Transfer cookies to wire racks; cool completely.

Glaze

1. Step 1

   Place chocolate in small microwave-safe bowl. Microwave on HIGH 2 to 2½ minutes, stirring every 15 seconds. Remove from microwave just before chocolate is completely melted. Stir in butter, 1 Tablespoon at a time, until melted. Stir in corn syrup and vanilla.

2. Step 2

   Spread small amount of glaze on each cookie. Sprinkle with remaining ¾ cup walnuts.

3. Step 3

   Refrigerate cookies 30 minutes or allow glaze to set at room temperature overnight. Store in cool place in airtight metal containers up to 3 weeks. Freeze up to 6 months.