Yes, this makes lots of cookies. The beauty of the recipe is the dough can be refrigerated for a week or kept in the freezer for 1 or 2 months. Take the dough out when you want to bake a dozen fresh cookies (or more). Make two different kinds of cookies by dividing the dough in half prior to adding the nuts. Add 1 cup of nuts to each batch and choose from among hazelnuts, black walnuts, English walnuts, macadamia nuts, almonds, and pecans.

INGREDIENTS | MAKES 12 dozen

• 1 cup dark brown sugar, firmly packed
• 1 cup sugar
• ½ cup (1 stick) unsalted butter
• ½ cup (1 stick) margarine
• 2 eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups Missouri pecans, chopped
• Powdered sugar

1. Cream together sugars, butter, and margarine. Then add eggs and vanilla and beat well.

2. Sift together flour, cream of tartar, baking soda, and salt. Add to the batter. Then fold in the nuts.

3. Form dough into rolls about 1 to 1½ inches in diameter. Wrap in waxed paper or plastic wrap and place in resealable plastic bags. Refrigerate overnight.

4. Preheat oven to 350°F. Slice cookies ¼-inch thick.

5. Place on an ungreased cookie sheet and bake for about 8 minutes (longer for browned and crispier cookies). Remove from baking sheet and sprinkle with powdered sugar.