| 1 | Recipe by: katherine hall page, 1994 sift the flour, salt, and baking powder together and set aside. |
| 2 | Cream the butter until soft and gradually add the sugar. |
| 3 | Add the flour mixture a little at a time and mix well. |
| 4 | Refrigerate for one hour. |
| 5 | Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately ? thickness. |
| 6 | (the dough gets soft quickly). |
| 7 | Sprinkle the dough with the nuts and gently press them in with the rolling pin. |
| 8 | Cut into 1-? squares. |
| 9 | Pix uses a paper pattern as she is hopeless at estimating things like this, unlike faith. |
| 10 | Prick with a fork and place the squares on an ungreased cookie sheet. |
| 11 | Repeat with the rest of the dough. |
| 12 | Bake until golden brown, approximately 15 minutes in a preheated 350f oven. |
| 13 | Makes 6 dozen squares. |
| 14 | This is a devostatingly rich, crumbly cookie. |
