Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Soft oleo |
2 cups | Brown sugar |
3 \N | Eggs |
5 cups | Flour |
1 teaspoon | Cinnamon |
1 teaspoon | Soda |
¼ teaspoon | Salt |
1 cup | Chopped nuts |
Cream oleo and sugar, stir in eggs. Sift flour, cinnamon, soda, and salt and beat well. Dredge nuts in flour and fold in. shape into 4 rolls, wrap in waxed paper and chill over night. Next day slice rather thin and bake at 325 F. about 20 mins. Makes 160 cookies. Posted to Bakery-Shoppe Digest V1 #176 by "William & Evelyn Hall" <wchall@...> on Aug 1, 1997