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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each egg is well incorporated.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough.
In a medium-sized bowl, combine the ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg. Stir until well combined.
Preheat the oven to 350°F (175°C).
Roll out one half of the dough on a lightly floured surface to about ¼-inch thickness.
Spread the walnut filling evenly over the dough.
Roll up the dough tightly, jelly-roll style, making sure the filling stays inside.
Cut the roll into 1-inch slices.
Place the slices on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until golden brown and firm.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.