Hebrew Cookies
3 sticks oleo
1/2 cup sugar
pinch of salt
3/4 cup or 10 ounces of finely chopped nuts
2 1/2 to 3 cups of flour
1 teaspoon of vanilla
Whip the butter until fluffy with mixer and then add sugar gradually, creaming it well. Add vanilla, nuts, and salt. Sift flour into bowl and mix well using beater attachment on mixer. Place out on floured board to approximately 3/4 inch thickness. With a knife, cut about 1/2 inches wide and 2 inches long. Layer on undgreased cookie sheet. Bake 30 minutes at 325. When out of oven, cool slightly and then roll in confectioner's sugar.
Enjoy.
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