Baking Soda — teaspoon

Butter — 1 pound

Eggs — 4 .... medium to large

Flour, sifted — 5 cups

Nut Meats — 1 cup .... Pecans or Walnuts, coarsley chopped

Sugar — 1 cup .... Brown (light or dark)

Sugar — 1 cup .... Granulated «or» Confectioners

Vanilla — 1 teaspoon

Vegetable Shortening

Baking Pan, rectangular

Cookie Sheet

Dough Mixing tool

Egg Beater «or» Wire Whip

Electric Mixer

Flour Sifter

Knife — small

Measuring Cup — 1/8 cup

Measuring Cup — 1 cup

Measuring Spoon — 1 teaspoon

Mixing Bowl — 2 to 4 cups

Mixing Bowl — 5 quart

Sauce Pan — small (2 to 4 cups)

Spatula

Large Spoon

Wax Paper

Unwrap the butter; place it in the 5 quart mixing bowl; cover & leave out over night to warm and soften

Line the baking pan with wax paper; set aside

Put one cup of water into a small sauce pan; slowly bring to a near boil at medium heat (or below) while you work on the next steps

Slowly add the sugar (both types) to the butter, beating with the electric mixer until a uniform cream is formed

Break the eggs into a small mixing bowl; add one teaspoon of vanilla; beat them vigorously with an egg beater or wire whip

Add the beaten eggs to the butter/sugar cream; mix until uniform

Place 1 cup of nut meats in the small mixing bowl; use the back of the spoon to break up the whole nut meats into large chunks

Slowly add the 5 cups of flour, sifting it into the butter/sugar/eggs, mixing by hand with the dough mixing tool

Dump the bowl of nut meats into the dough bowl

Put 1/8 cup of the hot water into a small measuring cup; add a flat teaspoon of baking soda

Pour the water/soda mixture onto the dough mixture

Mix thoroughly with the dough mixing tool

Use the spatula to remove the dough mixture from the mixing bowl; pour/scrape it into the lined baking pan; use the spatula to smooth-out the dough in the pan

Cover the baking pan with a sheet of wax paper; place it in the refrigerator overnight to harden

Cut the dough into sticks; wrap them in wax paper & place in the freezer until needed

Pre-heat oven to 350^°

Grease cookie sheet with a light coating of vegetable shortening

Remove cookie dough from freezer; cut in ½-inch thick slices

Place slices on cookie sheet approximately 1 inch apart

Put cookie sheet on middle shelf in the oven

Bake for 15 to 20 minutes

Remove & cool

The cookies may be eaten as soon as they have cooled enough to be handled.

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The dough may also be eaten raw, without benefit of cooking; slices of it are best eaten while still firm.

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