• Cooking Time: 5-7
  • Servings: 25
  • Preparation Time: 10


I can always remember my mother making these at Christmas time. I used to eat them by the dozen since they are so light and crispy!


  • 1/2 c toasted walnuts
  • 1T granulated sugar
  • ¼ c butter or margarine, cut up
  • ½ c firmly packed brown sugar
  • ¼ c light corn syrup
  • 6 T flour
  • ½ tsp vanilla extract


  • Preheat oven to 350 degrees.
  • Blend ½ c toasted walnuts with 1 T granulated sugar in food processor until very fine.
  • Combine ¼ c butter or margarine, cut up, ½ c firmly packed brown sugar and ¼ c light corn syrup in medium saucepan; bring to a boil, stirring.
  • Remove from heat and stir in walnut mixture, 6 T flour and ½ tsp vanilla extract.
  • Drop by level teaspoonfuls 3” apart on cookie sheets lined with Reynolds Parchment paper.
  • Bake until browned 5-7 minutes.
  • Let stand until firm enough to remove from sheets, about 1 minute.
  • Quickly transfer to wire racks to cool completely.

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