3 3/4 cups all-purpose flour (Gold Medal)
3/4 tsp. ground cinnamon
1 1/2 cups (3 sticks) butter, softened
3/4 cup light or dark corn syrup (Karo)
1 tbsp. vanilla
2 1/4 cups ground walnuts
1 1/2 cups confectioners' sugar (for rolling)

Mix flour and cinnamon; set aside.

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

Preheat oven to 350°F.

Shape dough by rounded teaspoonfuls into rolls, 2-inches long. Place 2-inches apart on ungreased cookie sheet, shaping to form crescents.

Bake at 350°F until light brown on bottoms, 15 to 18 minutes. Cool on wire rack. Roll in confectioners' sugar.

Makes about 6 dozen cookies.

High Altitude Directions (3500 to 6500 feet): Bake 17 to 20 minutes.