3/4 c. sugar
1/2 c. molasses
1/3 c. water
3/4 c. butter
1 1/4 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. finely chopped nuts
1/4 tsp. cinnamon

Combine first four ingredients in large saucepan. Heat slowly stirring constantly just to boiling; cool slightly. Sift flour, baking powder, salt and cinnamon into small bowl; stir in nuts to coat well. (Be sure nuts are finely chopped or cookies will crack when rolled). Stir into molasses mixture just until blended. Mixture will be very thin. Drop by scant tablespoons, 3 inches apart, on greased cookie sheets. (Make only 6 cookies at a time for easy handling). Bake 10 minutes or until a rich dark brown at 325 degrees. Cool on cookie sheet 1 minute or just until firm enough to handle. Loosen with spatula but do not remove from cookie sheet. Quickly roll into a cylinder with fingers; place, seam side down on wire rack to cool and crisp. (If cookies become too brittle to shape easily, return to oven for 30 seconds to soften). Makes 4 dozen.