Great Auntie Rose’S Brown Sugar Cookies

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   1. Combine the butter and sugar in a mixing bowl. With a wooden spoon or electric mixer set on medium speed, beat until creamy. Beat in the egg and vanilla and mix until smooth.

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   2. Whisk the flour, baking powder, and salt together in a bowl until thoroughly mixed. Gradually add the dry ingredients to the butter mixture, stirring just until the flour disappears. Stir in the walnuts.

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   3. Divide the dough in thirds and shape each third into a log about 1 1/4-inches in diameter. Encase each log in plastic wrap and roll it back and forth several times to make a round, even roll. Twist the ends to close them. Place them on a flat tray in the refrigerator until firm enough to slice (about 3 hours) or overnight. If you prefer, freeze the logs for up to six months.

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   4. Heat the oven to 350u00b0F. Slice the logs into 1/4-inch thick rounds (frozen or cold from the fridge.) Place them 1 inch apart on parchment-lined or lightly buttered baking sheets. Bake for 15 to 18 minutes, until golden brown. Transfer to a rack to cool. The cookies will keep for 2 weeks in a tightly closed tin.

* Per serving · 4 servings · Values may vary.

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