2 c. flour
1 c. butter, softened
1/2 c. sugar
1 c. finely chopped nuts (I like pecans the best)

Mix all ingredients, roll out dough to 1/4" on lightly floured cloth or board.
Cut into disired size/shape. Bake 350* on an ungreased cookie sheet for 10-12 minutes. Less time if small cookies.

This recipe is from my grandmother's St. John Rosary Society Cookbook, 1912-1949.

Butter Cookies Mrs. Joseph Gerba

1 pound of butter
1 pound of sugar
1 pound of all purpose flour
3 eggs, separated
Juice of one lemon
Nuts, chopped

Combine butter, sugar, flour and slightly beaten egg yolks and lemon juice. Roll out thin on floured board. Cut into desired shapes, beat egg whites until stiff. Dip each cookie into egg whites and then into nuts. Bake in moderate oven until lightly brown. When cool, sprinkle whth powdered sugar.