DIRECTIONS

In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in 1-1/4 cups of walnuts. Finely chop the remaining nuts. Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
    Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-11 minutes. Remove to cool on wire racks. Yield: 10 dozen.