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

1. Preheat oven to 350 degrees.
2. Blend ½ c toasted walnuts with 1 T granulated sugar in food processor until very fine.
3. 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.
4. Remove from heat and stir in walnut mixture, 6 T flour and ½ tsp vanilla extract.
5. Drop by level teaspoonfuls 3” apart on cookie sheets lined with Reynolds Parchment paper.
6. Bake until browned 5-7 minutes.
7. Let stand until firm enough to remove from sheets, about 1 minute.
8. Quickly transfer to wire racks to cool completely.

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!