Great Auntie Rose’s Brown Sugar Cookies

1. Combine the butter and sugar in a mixing bowl. With a wooden spoon or electric mixer set on medium speed, beat until creamy. Beat in the egg and vanilla and mix until smooth.

2. Whisk the flour, baking powder, and salt together in a bowl until thoroughly mixed. Gradually add the dry ingredients to the butter mixture, stirring just until the flour disappears. Stir in the walnuts.

3. Divide the dough in thirds and shape each third into a log about 1 1/4-inches in diameter. Encase each log in plastic wrap and roll it back and forth several times to make a round, even roll. Twist the ends to close them. Place them on a flat tray in the refrigerator until firm enough to slice (about 3 hours) or overnight. If you prefer, freeze the logs for up to six months.

4. Heat the oven to 350°F. Slice the logs into 1/4-inch thick rounds (frozen or cold from the fridge.) Place them 1 inch apart on parchment-lined or lightly buttered baking sheets. Bake for 15 to 18 minutes, until golden brown. Transfer to a rack to cool. The cookies will keep for 2 weeks in a tightly closed tin.