"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Cream butter; add sugar gradually and beat until light. Add extract. Stir in nuts and flour. Refrigerate dough for 1-2 hours. Roll out dough a small amount at a time on a floured board to 1/8-inch think. Cut with a floured cutter and bake for 8-10 minutes in a 325 degree oven. Frost when cool.
This is no ordinary sugar cookie. My mother, Pauline Poole, always made these for Christmas.
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