Swiss Hazelnut Crescents recipe

1 cup butter or margarine
1/2 cup Karo light or dark corn syrup
2 teaspoons vanilla extract
2 1/2 cups unsifted all-purpose flour
1 1/2 cups ground hazelnuts or walnuts

Cinnamon Coating:
1/2 cup confectioners sugar
2 teaspoons ground cinnamon

In large bowl with mixer at medium speed, beat margarine until softened. Slowly beat in corn syrup and vanilla extract. Stir in flour and nuts. Chill 1 hour.

Prepare cinnamon coating: Mix sugar and ground cinnamon together in a shallow bowl and set aside.

Heat oven to 350 degrees F.

Shape dough by rounded teaspoonsful into 2-inch long rolls. Roll in cinnamon coating. Place 2 inches apart on ungreased cookie sheet forming crescents. Bake for 15 to 18 minutes or until bottoms are slightly browned. Remove from cookie sheet; roll gently in cinnamon coating and cool on rack.

Makes about 4 dozen.