In the bowl of an electric mixer, cream together the margarine and brown sugar until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix for another minute. Scrape down the sides of the bowl, then
add the baking soda, salt and cinnamon and blend them on low into the batter. Add the flour and mix
on low until completely combined. Fold in the walnuts on low until evenly distributed. Scrape the
dough out onto a sheet of plastic wrap and wrap well. Refrigerate the dough for about an hour for
Portion the dough by tablespoons and shape into 1 inch balls. Roll each ball in cinnamon sugar and set onto cookie sheets lined with ungreased aluminum foil or parchment paper, about 2 inches apart,
flattening each ball slightly. Bake each cookie sheet in the center of the oven for 10-12 minutes, or until
the bottoms of the cookies are lightly browned. Remove the foil or parchment paper from the hot
cookie sheet, and allow the cookies to cool completely.