1 c. black walnuts, very fine
1/2 c. butter
1/2 c. sugar
2 unbeaten egg yolks
1 1/2 c. sifted flour

Cream butter, gradually adding sugar, creaming well. Add egg yolks and beat well. Blend in sifted flour gradually. Mix to form a dough. Stir in chopped nuts, reserving 2 tablespoons for icing.

Shape into a roll 2 1/2 inches diagonally and 12 inches long,. Wrap in aluminum foil.

Chill at least 2 hours or overnight. Cut into slices 1/8 to 1/4 inch thick, place on ungreased baking sheets. Bake at 375 degrees for 7-10 minutes. Yields 4 dozen.

BLACK WALNUT ICING:

Combine 2 unbeaten egg whites, 1/8 teaspoon salt, 1/4 teaspoon cinnamon (if desired) and 2 cups sifted 10x sugar. Bet until smooth. Stir in reserved (2 tablespoons) black walnuts.