Submitted by: Carol from Trenton, IL
Yield: Yields approximately 6 dozen cookies
Cream butter and sugar together. Add eggs and vanilla and beat until incorporated.
Sift dry ingredients together. Add to creamed mixture, a third at a time. Stir in nuts.
Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).
Slice into ¼-inch slices and place on an ungreased baking sheet. Bake in preheated 350 degree oven until golden brown, 12-14 minutes. Let cookies cool for 2 minutes on baking sheet, then remove to a rack to cool thoroughly.
I baked the first batch for 14 minutes. When they cooled, they were VERY crisp. The other batches I took out at 12 minutes, and thought the texture better. (From "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert, page 197)