Ingredients:
3-1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. butter, softened
2 C. packed brown sugar
2 eggs
1 tsp. vanilla extract
1 C. walnuts and/or pecans, finely chopped
Sift together flour, baking soda, and salt; set aside. In mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla; mix well. At low speed, beat in half the flour mixture until smooth. Mix in the rest with your hands to form a stiff dough. Add nuts and mix well. Turn out dough onto lighty floured surface. Divide in thirds. With hands, shape each third into a roll 8″ long. Wrap each roll tightly in plastic wrap and refrigerate until firm (about 8 hours or overnight) Rolls may be stored in refrigerator for up to 10 days.
When ready to bake, preheat oven to 375 degrees. With a sharp knife, cut 1/8″ thick slices an dplace 2″ apart on ungreased cookie sheets. Bake for 7-10 minutes, or until lightly browned. Remove to wire rack and cool completely.
