| 1 | Combine flour and baking powder in bowl. |
| 2 | Beat butter, sugar and corn syrup in large mixer bowl until light and fluffy. |
| 3 | Add milk and vanilla. |
| 4 | Gradually beat in dry ingredients. |
| 5 | Stir in walnuts. |
| 6 | Wrap and refrigerate 4 hours or overnight. |
| 7 | preheat oven to 350. |
| 8 | Grease 2 cookie sheets. |
| 9 | Divide dough in half. |
| 10 | On lightly floured surface, roll one dough half 1/8-inch thick. |
| 11 | Cut with 3 inch star shaped cookie cutter. |
| 12 | Bake 10-12 minutes, until edges are golden. |
| 13 | Cool on wire rack. |
| 14 | Repeat with remaining dough. |
| 15 | Decorate as desired. |
| 16 | Makes 4 dozen. |
| 17 | per cookie: 45 calories, 2 gm total fat, 1 gm saturated fat, 5 mg cholesterol, 31 mg sodium, 6 gm carbohydrates, 1 gm protein. |
