1 cup black walnuts, chopped very fine
1/2 cup (1 stick) butter
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour*

Chop black walnuts. Cream butter. Gradually add sugar, creaming well.

Add egg yolks; beat well.

Blend in flour gradually; mix to form a dough. Stir in the chopped nuts, reserving 2 tablespoons for Icing.

Shape into a roll 2 1/2-inches in diameter and 12 inches long. Wrap in foil or plastic (Saran) wrap. Chill dough at least 2 hours or overnight.

Preheat oven to 375°F.

Cut into slices 1/8 to 1/4-inch thick; place on ungreased baking sheets.

Bake at 375°F for 7 to 10 minutes. Cool.

Frost with Black Walnut Icing (see below), if desired.

Note: If using self-rising flour, add 1 tablespoon cream with egg yolks; bake on greased baking sheets for 6 to 8 minutes.

Makes about 4 dozen cookies.

BLACK WALNUT ICING:

2 egg whites
1/8 tsp. salt
1/4 tsp. cinnamon (optional)
2 cups sifted confectioners' sugar
2 tbsp. chopped black walnuts

Combine egg whites, salt, cinnamon (if using) and sugar. Beat until smooth. Stir in the reserved nuts.