2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. soft butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. finely chopped walnuts, pecans or unsalted peanuts

Step 1: On sheet of waxed paper, sift flour with baking powder and salt; set aside. In large bowl, with wooden spoon, or portable mixer at medium speed, beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until light and fluffy.

Step 2: At low speed, beat in half the flour mixture; mix in rest, with hands, to form a stiff dough. Add chopped nuts, mixing to combine well.

Step 3: Turn out dough onto lightly floured surface. Divide in half. With hands, shape each half into a roll 7 inches long. Wrap each roll in saran or foil. Refrigerate until firm, about 8 hours, or overnight before slicing and baking. (Roll of cookie dough may be stored in refrigerator as long as 10 days. Slice and freshly bake as many as desired.) Bake at 375 degrees on ungreased cookie sheets for 8-10 minutes.