30    Min - Work Time
1    Hr (+Chilling) Total Time
1 3/4 c  Flour
3/4 ts Salt
1/2 ts Baking powder
10 tb Butter (marg/short)
At room temp
1 c  Sugar
1    Egg
1 1/2 ts Vanilla Extract
1 1/2 c  Walnuts, or pecans, finely
Chopped, Optional
PER COOKIE
37    Calories
g  Protein
2 g  Fat
27 mg Sodium
7 mg Cholesterol

Combine flour, salt & baking powder. With an electric mixer at medium-low
speed, beat the butter & sugar until light & fluffy. Beat in egg & vanilla.
Reduce speed to low, beat in flour mixture until just combined. Divide
dough in half & shape each piece into a log about 1″ in diameter. Cover
with plastic wrap, & twist the ends of the wrap to force dough into a
smooth cylinder. Refridgerate until almost firm (about 30 min). Spread
about half the nuts on a work surface (a wide, 2″ deep plastic container
works well, and is re-sealable afterwards for storage). Roll one log in the
nuts so that the entire surface is coated. Re-wrap & chill for at least 30
min. Repeat with the other log. Heat oven to 350~. Cut the chilled dough
into slices about 3/8″ thick. Put on ungreased baking sheets about 2″
apart, & bake until edges start to brown, about 8-10 min.

Options: Replace Nuts with coloured sprinkles, or coloured sugar crystals.
Or with the tiny coloured chocolate chips you can find in Bulk stores (very
festive). Or coconut, dyed or white. Use your imagination, anything tiny
(& edible) will work.