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2/3 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 tsp. vanilla
1 egg
2 c. all-purpose or unbleached flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. nuts, finely chopped

In large bowl, combine first 5 ingredients; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; blend well. Stir in nuts. Divide dough in half; on waxed paper shape each half into a roll; 1/2 inches in diameter. Wrap, chill until firm, about 2 hours. Heat oven to 425 degrees. Cut dough into 1/4 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake 5 to 7 minutes until light brown. Makes 5 or 6 dozen cookies.

VARIATIONS: For orange or lemon cookies; add 1 tablespoon grated peel with flour, for spice cookies, add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 to 1 tsp. cloves with flour. For coconut cookies, add 1 cup coconut with the nuts. Cookie dough keeps up to 2 weeks in refrigerator and up to 6 weeks in freezer.

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