Bear Paw Cookies
Beat butter and sugar until creamy. Mix in flour, nuts and spices, cover and chill for about 1 hour in the refrigerator.
Grease bear paw (or madeleine) cookie pan with 5 cm (approximately 2 inch) wells. Press a thin layer of dough into the wells and bake on center rack in a preheated oven 180°C (approximately 350°F) about 15 minutes.
Remove to cool slightly, then remove from the wells and allow to cool on a wire rack.
Stir powdered sugar with about 1 teaspoon water until smooth, pour into a freezer bag, cut off a tiny corner and decorate the cookies. Sprinkle with granulated sugar and let dry.