Beat Crisco and 1/2 cup butter until well mixed. Gradually add brown sugar, baking soda and salt, scraping bowl down occasionally.
Add eggs, vanilla, flour, and half of the nuts.
Divide dough into 2 portions. Roll each half into logs and wrap in wax paper or plastic wrap.
Roll dough in remaining nuts to coat edges (finely chopped).
Refrigerate for 4-6 hours.
Slice dough into 1/4 inch thick cookies. Bake in a preheated 375F oven 1 inch apart on ungreased cookie sheets for 8 to 10 minutes or until lightly golden brown along edges.
For a decorative touch, half of each cookie may be dipped in Baker's dipping chocolate or a stream of chocolate may be drizzled over the top. Alternatively a few colored sprinkles in the center can dress them up for the cookie tray.
Submitted by: CM
