• Preheat the oven to 375 degrees.
• Line a baking sheet with parchment paper. Measure out one the walnuts and let toast for 7-8mins. Chop and set aside.

The brown butter process:

• Melt butter in a skillet or heavy bottom medium sized pot over medium high heat.
• Swirl the butter in the pan or pot as it begins to boil.
• The butter should boil out the frothy phase and begin to turn brown.
• Continue swirling as it turns brown and lets off a nutty aroma. Remove, add to a bowl and let cool for 15 mins.
• In a large bowl add chopped walnuts, flour, cinnamon, baking soda and salt.
• In a small-medium sized bowl combine the egg yolk, vanilla and brown sugar with a whisk.
• Whisk in the cooled brown butter (Strain it if you have a lot of what looks like burnt particles)
• Combine the two and stir with a spatula or wooden spoon until well incorporated.
• Line baking sheets with parchment paper and use a small cookie scoop to create even portion sizes.
• Bake for 10-12 mins. The edges should be golden brown and the center firm.
• Allow to cool on baking sheets for 10 mins before removing them to a cooling rack for icing.
• Make the glaze by combining the powdered sugar and milk in a bowl.
• Using a spoon drizzle icing over cookies and let set about 20 mins.
• After an hour or so the cookies should be stackable.
• These will keep in an air tight container for up to 5 days. Cookies can be frozen for up to 3months