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1 cup plus 2 tbsp oleo
1 cup powdered sugar
2 cups flour
1 tsp vanilla
½ cup chopped nuts

Mix oleo and sugar. Add vanilla. Add the flour, small amounts at a time Mix nuts in the last flour to be added. Refrigerate for one hour. Drop by teaspoonful size on a cookie sheet and bake 10 to 15 minutes at 325°. Yields 7 dozen.