Instructions: Heat oven to 325 F. Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.

In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in walnuts. Drop rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2 to 5-inch long cookies.)

Bake at 325 F. for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking. 4 dozen cookies.

NOTES : This uniquely shaped cookie is an old family recipe that originated in Alsace- Lorraine.

TIPS: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a chocolate or powdered sugar glaze.

For flavor variations, try one of the following for the walnuts or the vanilla. To substitute for walnuts, use 1 teaspoon cardamom, caraway seed, anise seed, grated orange or lemon peel. To substitute for vanilla, use 1/2 teaspoon rum flavor or almond, orange or lemon extract.

HIGH ALTITUDE - Above 3500 Feet: Decrease sugar to 2/3 cup; increase flour to 1 1/4 cups. Bake as directed above.

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