Whisk flour, salt and cinnamon in a bowl and set aside

Add soft butter and sugar to mixer and mix until well incorporated

Add vanilla, egg yolk, and honey, mix well

Add flour mixture in thirds mixing well between additions

Remove dough from mixer and separate evenly into two balls, then shape and roll each ball into a 9" log

Wrap each log in parchment paper, making sure it's as air tight as you can get it, place in a airtight glass container with lid and put in the fridge for two hours (or wrap in plastic, I just hate using plastic). If you only want to cook half a batch you can freeze dough for up to a month.

Chop walnuts and place some sugar into a small bowl (not much, maybe a couple of tablespoons)

After dough has chilled for two hours, preheat oven to 350 degrees and cover a cookie sheet with parchment

Remove one log at a time from the refrigerator, unwrap and slice into 15 rounds

Use both of your palms to roll each slice into a ball and dip one half of ball into sugar and then chopped walnuts. You may need to press the nuts into the dough with fingers.Repeat with all the dough and set cookies walnut side up on cookie sheet with 2" space on all sides

Place in the oven and bake for 8 minutes, remove from oven and use the round end of a wooden spoon (or what ever works) to create the 'thumbprint' in each cookie. Return the cookies to the oven and bake for five more minutes.

Remove cookies from oven and just slide the parchment paper and cookies onto a cooling rack

Melt chocolate to package instructions and spoon a little into each thumbprint

Serve and enjoy!