1/4 lb. stick butter, cut into 8 pats
1 tsp. vanilla
1 c. walnuts, finely chopped
1/2 c. firmly packed light brown sugar
1 c. flour (scoop and level)

In a medium bowl with an electric beater, cream butter, sugar and vanilla. On low speed, gradually beat in flour; add 1/2 cup of the walnuts and beat just enough to distribute them.

With lightly floured hands, shape dough into an 8-inch long and 2-inch wide roll. Roll in the remaining 1/2 cup walnuts, pressing lightly to coat. Wrap in Saran Wrap and chill until firm, several hours or overnight.

With a sharp knife, roll crosswise into rounds about 1/4 inch thick. Place 2 inches apart on ungreased cookie sheets. Bake in a preheated 400 degree oven until lightly browned, 8-10 minutes. With a wide metal spatula, remove to a wire rack to cool completely. Store in an airtight container. Yield: 2 1/4 dozen.