Cream butter with sugar until light and fluffy. Add the well-beaten eggs and beat until light again. Sift the flour with baking powder and salt and work this thoroughly into creamed mixture. Stir in the walnuts and vanilla. Shape into long rolls 1 1/4" in diameter; wrap in waxed paper and chill at least overnight. The longer you chill the dough, the better the cookies. Slice the dough as thin as possible and bake on greased baking sheet at 375° for about 8 minutes. Yield: 8 - 10 dozen cookies.
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