1/2 cup butter or margarine
1 cup light brown sugar
1 egg
1/2 tsp. vanilla extract
2 cups sifted enriched flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup broken nutmeats

Recipe from Robertshaw Measured Heat Cook Book

Cream butter.  Add sugar gradually and continue creaming.  Add slightly beaten egg and vanilla and blend well.  Sift together dry ingredients and stir into creamed mixture.  Stir in nutmeats.  Form dough into rolls 1 1/2" in diameter and wrap in waxed paper.  Chill and store in refrigerator until ready to bake.  Slice in thin slices, place on cooking sheet and bake in preheated oven.  400 to 425 degrees for 8 to 12 min.