| 1 | Preheat oven to 350. |
| 2 | Toast the walnuts in a baking pan for 5 minutes. |
| 3 | Let cool and chop them coarse. |
| 4 | Reduce the oven to 32Cream the butter with the sugar in a large bowl. |
| 5 | Beat in the eggs and mix well. |
| 6 | Add the vanilla and cognac. |
| 7 | In another bowl, stir together the flour, baking powder, and salt. |
| 8 | Add to the butter mixture with the chopped nuts. |
| 9 | Stir just until combined. |
| 10 | On a lightly floured surface, roll the dough into cylinders about 1 ?inches wide and 12 inches long. |
| 11 | Place on a baking sheet about 2 ?inches apart and bake for about 25 minutes, until lightly browned on top. |
| 12 | Remove from the oven and let cool for about 5 minutes. |
| 13 | Carefully remove the cylinders to a cutting board. |
| 14 | Slice the cookies about ?inch wide on the diagonal. |
| 15 | Return them to the baking sheet, the cut surfaces down. |
| 16 | Bake for 5-10 minutes, until the tops are lightly browned. |
| 17 | Let cool and store in an airtight container. |
| 18 | Note: it is also delicious to add about 2 teaspoons of anise seed to the dough! |
