1 c. butter
1 c. butter
1 c. sugar
1 c. chopped walnuts
1 tsp. vanilla
4 c. sifted flour

Cream butter and butter; add sugar and beat until light and fluffy. Beat nuts and vanilla into mixture. Add flour and mix well. Pat dough into a 15 1/2 x 6 1/2 x 2 inch jelly roll pan, smoothing out to fill the pan evenly and level. Bake in a preheated 325 degrees for 40-45 minutes or until golden. Cool in pan and then cut into bars.

Makes 75, 1 x 2 inch bars. This crisp nutty shortbread will keep in a tightly covered tin for several weeks. Also good with pecan meats or nuts of your choice. Enjoy.