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2 c. brown sugar
2 lg. eggs
1/2 tsp. baking powder
2 3/4 c. flour
1 lb. Brazil nuts, ground fine
1 tsp. vanilla

Beat eggs until light. Add sugar and vanilla. Add nuts to flour and baking powder. Turn into egg sugar mixture, mix thoroughly.

Mold into 2 rolls, chill for at least 2 hours or longer, break into small pieces and roll stick smaller than lead pencil, cut into 1 inch lengths. Place on cookie sheet, bake in moderate oven for 10 minutes. Roll in powdered sugar. Place in container and let stand for at least 3 weeks before using.

Note: If dough seems too dry try mixing in another egg.

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