Icebox Cookies(From the Files of Viola Clark Williams)

Have ingredients at room temperature.

Have baking sheets ready; do not grease.

Start oven 10 minutes before baking; set to 400°.

Sift flour, measure; resift 3 times with salt and soda. Cream butter until smooth; add sugars gradually, creaming thoroughly.

Stir in vanilla, then eggs one at a time, and beat until well blended.

Add flour in 3 portions, mixing well after each.

Stir in nuts.

Chill dough until stiff, then divide in half and place on 2 sheets of waxed paper.

Quickly shape into 2 uniform rolls about 2 inches in diameter, then roll up in the paper.

Store in refrigerator until very firm, from 4 to 6 hours. When firm, slice with a sharp knife into 1/4-inch thick cookies. Bake 8 to 10 minutes to a pale golden color.

Dough will keep in refrigerator 3 to 5 days.

Makes 40 cookies.