3 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
1 c. soft butter
2 c. dark brown sugar
2 eggs
1 tsp. vanilla

Mix dry ingredients and set aside. Blend butter, brown sugar, eggs and vanilla in a large bowl. Stir in flour mixture. Shape dough into 2 rolls about 2 inches across. Wrap each in foil or waxed paper. Chill 24 hours or more in refrigerator.

Slice dough 1/8 inch thick. Bake 8 to 10 minutes until golden at 375 degrees on ungreased cookie sheets. Remove from pan at once. Do not stack until completely cool. Tastes better after keeping in a covered container 2-3 days.