1 c. Crisco
1/2 c. butter
3 c. confectionery sugar (2 c. white, 1 c. brown)
4 eggs
1 tsp. baking soda
1/2 tsp. salt
1/3 tsp. nutmeg
1 c. chopped nuts
6 c. all - purpose flour (if self - rising flour is used, omit soda)

Cream Crisco and butter, add sugar and mix well. Add beaten eggs; mix. Add salt, soda and nutmeg to flour, add nuts. Add to the above mixture. Make into rolls, smaller than the size of the cookie. Roll in Saran wrap or oil paper, place on tray and refrigerate 3 to 4 hours or overnight. Use sharp knife and cut into slices 3/8 inch thick (more or less). Bake at 375 degrees until lightly browned. Makes about 5 dozen medium sized cookies.