1 c  Sugar

      1 c  Butter or margarine,softened

      2    Eggs

  1 1/2 ts Vanilla

      3 c  All-purpose flour

      1 ts Salt

    1/2 ts Baking soda

    1/2 c  Finely chopped nuts

   These refrigerator nut cookies take on a different flavor by substituting
  brown sugar to make butterscotch; cinnamon to make cinnamon slices; or
  grated orange peel and almonds for orange- almond slices.
   In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt,
  baking soda and nuts. Divide dough into 3 parts. Shape each part into a
  roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper
  or plastic wrap and refrigerate at least 4 hours.
   Heat oven to 400C8. Cut dough into 1/8-inch slices. Place 1 inch part on
  ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately
  remove from baking sheet. Cool on racks.
   Variations:
   Butterscotch slices: Substitute packed brown sugar for the sugar; omit
  nuts.
   Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed
  brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit
  nuts or not.
   Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the
  sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts.
  Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA
     Randy Shearer