Title: Brown Sugar Buttergodgies
Categories: Cookie
Yield: 2 Pans

1 1/2	c	Flour
2	ts	Baking powder
1/2	ts	Salt
2/3	c	Butter
2	c	Brown sugar
2		Eggs
1	ts	Vanilla
1	c	Broken walnut meats

Measure and sift together flour, baking powder and salt. Put aside.

In a saucepan, melt butter. Remove from fire and add (right in the saucepan, not because you're going to cook it any more, but it saves a dish) the brown sugar. Dark kind is best. Most pound packages of brown sugar hold a little more than 2 cups; measure one package of the brand you use, and thereafter you can just spoon out the excess table- or teaspoonful and throw the remaining 2 cups in on the butter. Stir, and flatten out any lumps. Add eggs and beat till blended. Add vanilla and beat thoroughly. Stir in flour. Add broken walnut meats. Any nuts except peanuts will do. Easy to break nuts by making a double pocket of Saran Wrap for them and pounding with a hammer - you can see when they're small enough and direct your aim.

Spread in 2 buttered 8-inch square pans, and bake in 325 F oven 20 to 30 minutes. I take 'em out when the middle looks proud of itself - it should fall after you take them out. Cut into squares or rectangles.

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