1 c. chopped walnuts
3 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
3/4 c. soft butter
1 1/2 c. sugar
3 eggs
1 c. moist mincemeat
3 tbsp. brandy, peach pickle juice, or buttermilk

Grease baking sheets lightly. Start oven 10 minutes before baking. Set to moderately hot (400 degrees). Chop nuts. Sift flour, measure, and resift 4 times with salt and soda. Cream butter until shiny. Add sugar, creaming well. Then beat in eggs, one at a time, until fluffy after each. Stir in mincemeat and brandy, then flour in 3 or 4 portions, mixing until smooth after each. Stir in nuts. Drop 2 inches apart by heaping teaspoonfuls onto baking sheet in neat mounds. Bake 9 to 10 minutes or to a luscious brown. Remove at once from pan to cake racks. Store in container with tight-fitting cover. Yield 4 dozen.