Sift flour, baking soda, and salt.

In separate bowl, beat butter until light. Gradually beat in sugar.

Add eggs and vanilla; continue beating until very light and fluffy.

At low speed, beat in half the flour mixture until smooth.

By hand, mix in the rest to form a stiff dough. Add nuts; mix well.

Turn out dough onto lightly floured surface. Divide into thirds.

Shape each third into a roll 8" long. Wrap each roll in Saran Wrap.

Refrigerate until firm, 8 hours or overnight, before slicing and baking. Rolls of dough will keep in fridge for 7-10 days.

When ready to bake, preheat oven to 375 degrees.

Cut as many 1/8" slices as desired for baking. Re-wrap rest of roll and refrigerate.

Place slices 2" apart on ungreased cookie sheets.

Bake 7-10 minutes or until lightly browned. Cool on wire racks.