1 c. butter
2 eggs
1 tbsp. nutmeg, I use a bit more that that
3 1/2 c. flour, plain
dash of salt
2 c. brown sugar
1 or 2 1/4 c. nuts, I use pecans
1 tsp. baking soda, rounded

Stir dry ingredients in a large bowl, including nuts. Melt butter, cool before it comes in contact with eggs. Beat the eggs a little by hand. Add all the wet ingredients and stir together with a spoon. Roll off about 4 or 5 sheets of wax paper. spoon the mixture onto the paper and form into a roll about 1 1/2 inch diameter. Roll up in the paper and twist the ends. Store in the refrigerator overnight or until the dough is hard. Take out of the paper, place on a cutting board and cut into thin slices with a sharp knife. Here is where the advantages of a sharp knife comes in, cutting through those nuts! Place them on a nonstick cookie sheet. They won't spread out very much.

Bake at 325°F for about 8 to 10 minutes, depending on how hot your oven is and how brown you want the cookies. Cool and store in an airtight container. They keep very well.