1 lb. butter
1 c. sugar
1/2 tsp. vanilla
Pinch of salt
6 extra lg. egg yolks
6 c. sifted flour
1 beaten egg
Finely chopped nuts

Cream butter thoroughly, gradually adding sugar, salt, and vanilla. Beat egg yolks well. Add to creamed mixture; beat well. Gradually mix enough flour to form a stiff dough. On lightly floured surface, roll dough 1/8 inch thick. Cut out with a 2 inch cookie cutter. With a thimble, cut out hole in center of rounds. Place cookies on an ungreased baking sheet. Brush with beaten egg; sprinkle with nuts. Bake at 350 degrees for 12 minutes or at 325 degrees for 15 minutes.

NOTE: In this recipe, do not substitute butter for butter. If weather is warm, refrigerate dough 1 hour before rolling out. These cookies will keep for months if stored in tightly-lidded tin.