In a medium size bowl, whisk together walnuts and all dry ingredients except powdered sugar (which is used for dusting), and set aside. In the bowl of a stand mixer, cream butter, add molasses and honey, and mix again until fluffy. Add extract and eggs, one at a time, and mix until very light, about a minute. Add the dry ingredients about a cup at a time until well combined. Set aside to chill for at least two hours or overnight.

Preheat oven to 350°. Scoop out cookies using mounded TBSP, roll into 1" balls, and place on parchment lined cookie sheet. Bake 10 to 12 minutes; cookies will have cracks and crevices. Allow to cool for a minute or two before moving to wire rack. Dust with powdered sugar, or carefully dunk in a small bowl of powdered sugar, before cookies cool completely. Best tasting a couple of days after they are made; keep in airtight container.

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