1 c. butter (use 1/2 c. butter and 1/2 c. butter Crisco)
1 c. white sugar
1 egg yolk
1 1/2 c. coarsely chopped filberts (hazel nuts)
1/2 c. poppy seeds
2 1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. sugar
1 tsp. vanilla

Cream shortening and sugar until light and fluffy; beat in egg yolk and vanilla. Stir in nuts and poppy seeds. Sift together flour, salt and spices and add to creamed mixture to make a sticky firm dough. Do not knead or work after flour is stirred in.

Form into rolls 1 1/2 inches in diameter and wrap in wax paper or plastic and chill for at least 4 hours. (Better to chill overnight.) Heat oven to 325 degrees. Cut with serrated knife or vegetable slicer 1/4 to 1/3 inches thick. Use sawing motion, if using a knife.

Place slightly apart on ungreased cookie sheet. Bake 12 minutes or until sand colored. Makes 4-5 dozen.