3/4  C             Walnuts
   8      Tbsp          Butter, sweet -- softened
     3/4  C             Sugar
   2                    Eggs
   1      Tsp           Vanilla extract
   1      Tbsp          Cognac or brandy
   2      C             Flour -- plus 2 T
   1 1/2  Tsp           Baking powder
     1/4  Tsp           Salt
Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes.
Let cool and chop them coarse. Reduce the oven to 325. Cream the butter
with the sugar in a large bowl. Beat in the eggs and mix well. Add the
vanilla and Cognac. In another bowl, stir together the flour, baking
powder, and salt. Add to the butter mixture
 with the chopped nuts. Stir just until combined. On a lightly floured
surface, roll the dough into cylinders about 1 1/2 inches wide and 12
inches long. Place on a baking sheet about 2 1/2 inches apart and bake for
about 25 minutes, until lightly browned
 on top. Remove from the oven and let cool for about 5 minutes.
 Carefully remove the cylinders to a cutting board. Slice the cookies
about 1/2 inch wide on the diagonal. Return them to the baking sheet, the
cut surfaces down. Bake for 5-10 minutes, until the tops are lightly
browned. Let cool and store in an airtight
 container.
 NOTE: It is also delicious to add about 2 teaspoons of anise seed to the
dough!