2 cups brown sugar, firmly packed
1 cup shortening (I use 1/2 Crisco, 1/2 butter)
1 1/2 tsp. vanilla
1 tsp. imitation butter flavoring
2 eggs, well beaten
3 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
3/4 cup chopped black walnuts

Cream together brown sugar and shortening. Add vanilla, butter flavoring and eggs, beating until very creamy. Sift together flour, baking soda and cream of tartar. Add to brown sugar mixture and blend well (dough will be soft). Add chopped walnuts.

Form this soft dough into two rolls on wax paper (a little powdered sugar helps with sticking). Roll tightly and place in refrigerator to chill, preferably overnight.

Note: These may be frozen for up to two weeks and then thawed just before baking.

BAKING THE COOKIES:

Preheat oven to 350°F. Slice dough 1/4-inch thick and place on ungreased cookie sheet.

Bake at 350°F for 7 to 9 minutes.

Submitted by: Dora Stephens