Instructions: In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes.

Serves 6 to 8.

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