4 c. flour
6 tsp. baking powder
6 tbsp. brown sugar
1 tsp. salt
1 c. Crisco
2 eggs, beaten
1 c. evaporated milk
1 tsp. vanilla

Mix first 5 ingredients as you would pie crust. Add evaporated milk and vanilla to beaten eggs. Add this to first (dry) mixture and knead a few minutes as you would pie crust. Cut into 6 sections and wrap each section in waxed paper. Place in refrigerator for several hours or overnight.

Take one section out of refrigerator at a time. Roll dough out on lightly floured board into a rectangle (approximately 4x12 inches).

Spread with soft or melted butter. Sprinkle brown sugar and ground nuts on dough. Pat lightly, fold top third down and bottom third up. Slice into 1/2 to 3/4 inch slices. Place on ungreased cookie sheets. Proceed with remaining dough. Twist the cookie as you place it on the cookie sheet. Bake at 375 degrees for 12-15 minutes.

It is better to underbake than overbake the cookie. It will be white but firm when ready. After completely cooled, ice with a thin maple flavored icing.