2/3 c. butter
1 1/2 c. brown sugar, firmly packed
2 eggs, unbeaten
1 tsp. vanilla
1 c. evaporated milk
2 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chopped nuts

Cream butter and brown sugar until light. Add eggs and beat well. Add vanilla and vinegar to milk. Sift dry ingredients and add alternately with milk to creamed mixture. Fold in walnuts and drop by tablespoon about 2 inches apart on greased cookie sheet.

Bake at 350 degrees until firm to touch and delicately browned, about 15 minutes. Cool on rack. Yield: 4 dozen cookies.