Instructions: Cream butter. Add sugars and eggs, one at a time, beating until well combined. Mix in the lemon juice, vanilla, vinegar, flour, salt and nuts. Form into long rolls 1" in diameter and refrigerate overnight.

In the morning, preheat oven to 375F. Grease cookie sheets. Cut dough into slices 1/4" thick and bake for about 10 minutes. Lift from cookie sheet carefully. When cooled, store in covered tins.

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