3 1/4 c. all purpose flour
3/4 tsp. ground cinnamon
1 1/2 c. butter, softened
1 1/2 c. powdered sugar
3/4 c. Karo light or dark corn syrup
1 tbsp. vanilla
2 1/4 c. ground walnuts

Mix flour and cinnamon; reserve. Beat butter, corn syrup and vanilla in a large bowl on medium speed until well blended. Stir in flour mixture and walnuts. Cover; refrigerate until chilled and easy to handle, at least 3 hours.

Heat oven to 350 degrees. Shape dough by rounded teaspoons into rolls, 2 inches long. Place 2 inches apart on ungreased cookie sheet, shaping to form crescents. Bake until light brown on bottom, 15 to 18 minutes. Cool on wire rack. Roll in powdered sugar. About 6 dozen cookies. High altitude directions (3500 to 6500 feet); bake 17 to 20 minutes.