A traditional cookie for holiday baking.
Prep Time: 30 minutes
Chill Time: 1-1/2 to 2 hours
Bake Time: 15 to 18 minutes
Yield: 8 dozen cookies
3-3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1-1/2 cups butter OR margarine, softened
3/4 cup Karo® Light OR Dark Corn Syrup
1 tablespoon pure vanilla extract
2-1/4 cups ground walnuts
1-1/2 cups powdered sugar
Combine flour and cinnamon in medium bowl; set aside.
Beat butter until creamy in large bowl with mixer at medium speed. Beat in corn syrup and vanilla until well blended. Stir in flour mixture and walnuts.
Cover dough and refrigerate 1-1/2 to 2 hours or until easy to handle.
Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 2-inch long rolls. Place 2 inches apart on ungreased cookie sheets, curving to form crescents.
Bake at 350°F for 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks
Roll in powdered sugar. Store in tightly covered containers.