3/4 cup sugar
1/2 cup oil
2 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 cups flour
1/2 cup coarsely chopped walnuts

Cinnamon mixture:

1 cup sugar
1 tablespoon cinnamon

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baker's sheet.

In a large bowl, whisk together the sugar and oil, then blend in eggs, and vanilla.

In a separate bowl, stir together salt, baking powder and flour. Fold into wet mixture, then fold walnuts to incorporate.

Turn mixture onto a lightly covered floured board and shape into a 10x3-inch log, flouring hands lightly if needed to keep from sticking.

Transfer log onto a baking sheet. Press down lightly flatten somewhat, and bake until just set, about 25-30 minutes.

Remove from oven and cool on wire rack for 15 minutes. Transfer log to a board, and using a long, serrated knife, cut into 1/2 inch slices. Return the cookies to the baking sheet.

Bake (a second time) at 325°F. to toast lightly (about 11-18 minutes). Turn cookies over once during baking so both sides are evenly toasted.

Cool and store at room temperature in an airtight container.

Variation: Toss in cinnamon sugar while still warm.