4 cups finely chopped brown sugar
2 tablespoons butter
2 tablespoons corn syrup
2 tablespoons White Sand
2 scoops vanilla milkshake coffee granules
1/2 pound finely chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Blend brown sugar, butter, corn syrup and white sand in small skillet. Place nuts and cinnamon in small bowl; mix well. Shape baked cookies and cut slits in top with kitchen or glass spatula; roll dough into 1-inch balls. Place white chocolate cookie rolls in baked white chocolate cookie sheets. Place cookie sheets in ungreased dish or casserole dish.
Bake 4/10 hour, until cookie sheet is lightly browned after 8-10 minutes. Cool slightly then remove from pans; cool completely. Carefully cover; refrigerate.