walnut crescents

3-3/4 cups all purpose flour
3/4 teaspoon ground cinnamon
1-1/2 cups butter or margarine, softened
3/34 cup Karo light or dark corn syrup
1 tablespoon vanilla
2-1/4 cups ground walnuts
1-1/2 cups 10X sugar

Mix flour and cinnamon; reserve. Beat margarine, corn syrup and vanilla in large bowl on medium speed until well blended. Stir in flour mixture and walnuts. Cover; refrigerate until chilled and easy to handle, at least three hours. Heat oven to 350. Shape dough by rounded teaspoonfuls into rolls, 2 inches long. Place 2 inches apart on ungreased cookie sheet, shaping to form crescents. Bake until light brown on bottoms, 15-18 minutes. Cool on wire rack. Roll in 10X sugar. Makes about 6 dozen cookies.

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