Mix in the corn syrup mixture. Flatten out dough, wrap and refrigerate for an hour or more. Preheat oven to 375 degrees and line cookie sheets with parchment paper. Roll out dough on a lightly floured surface. If dough is too hard either pound the dough with the rolling pin or let it sit at room temperature to soften.
Transfer cookies to cookie sheet and sprinkle with chopped nuts.
Bake for 8 to 10 minutes - until lightly colored. Do not overbake. Cool cookies on racks. When cool, store in an airtight container. Makes 40 cookies.