1 c. brown sugar
1 c. white sugar
1 c. shortening (butter)
2 eggs, beaten light
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 c. flour
Pinch of salt
1 tsp. vanilla
1 c. chopped nuts

Cream butter and sugar gradually adding the sugar until light and fluffy. Mix in the beaten eggs and vanilla. Sift all dry ingredients together 3 times. Then mix into the egg mixture. Form in 3 or 4 rolls. Wrap in wax paper, then in plastic bag. Place in freezer compartment of refrigerator or deep freezer. Next day (or weeks later), take out one roll at a time. Slice and bake at 375 degrees until light brown. Cut thin for real crisp cookies - thicker if you like them on the soft side. Store in air-tight cookie jar or can.