In medium bowl, beat egg whites until foamy.
Gradually beat in 2 cups of the sugar.
Beat until mixture holds soft peaks, 3 to 4 minutes; remove 3/4 cup of the batter, cover and set aside.
Mix the 3 cups walnuts, the cinnamon and 3/4 cup more of the sugar into larger egg white-sugar portion.
Working with a third of the dough at a time, roll out to 1/8-inch thickness on pastry cloth or board heavily dusted with powdered sugar.
Cut into desired shapes with cookie cutters.
Placed on greased or parchment-lined baking sheets.
With tip of knife, spread reserved egg white mixture 1/8 inch thick onto top of each cookie, spreading almost to edges.
Decorate immediately, as desired, with chopped walnuts, colored sugars, candied cherries and dragees.
Bake in preheated 300°F oven 12 to 14 minutes or until cookies are just set and very lightly browned.
Remove to wire racks to cool completely.
Store in airtight container.
Cookies can be securely wrapped and frozen up to 2 months.