1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
2/3 cup ground walnuts
Multi-colored large decorator candies
Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour, cinnamon, baking powder, nutmeg, baking soda and cloves; beat at low speed until well mixed. Stir in ground walnuts. Divide dough in half; wrap each half in plastic food wrap. Refrigerate at least 1 hour until firm.
Heat oven to 325°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3- to 3 1/2-inch camel cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Decorate with decorator sugar and decorator candies. Bake 9-11 minutes or until set.
Any 3- to 4-inch cookie cutter can be used.