Step #1 Melt butter in a small saucepan over low heat/flame.
Step #2 Cook until milk solids stop crackling & turn amber (about 5 mins), stirring every once in awhile.
Step #3 Transfer butter mixture to a small bowl, scraping pan to include milk solids.
Step #4 Cover up & cool butter mixture in the refrigerator for 20 mins or until soft & congealed but not firm.
Step #5 Combine flour & next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
Step #6 Combine chilled butter mixture & granulated sugar In a large-ish bowl; beat at medium speed until well mixed (about 3 mins).
Step #7 Add syrup, flavoring, & 1 egg white to butter mixture; beat at lowish speed 2 mins or until well mixed.
Step #8 Add flour mixture to butter mixture; beat on lowish speed until mixed.
Step #9 Divide dough in half.
Step #10 Shape each portion into a ball; wrap in plastic wrap.
Step #11 Chill 1 hr or until firm.
Step #12 Preheat oven to 350°.
Step #13 Place walnuts & turbinado sugar in a food processor/blender; pulse 15 times or until mixture is coarsely ground.
Step #14 Place remaining 1 egg white in another small bowl; stir with a whisk.
Step #15 Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, & cut with a 2 1/2-inch cutter.
Step #16 Place cookies, on a baking sheet coated with cooking spray.
Step #17 Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
Step #18 Bake for 12 mins or until pale brown.
Step #19 Remove cookies from pan; cool completely on wire racks.