1.Sift flour with baking soda and salt;set aside 2.In lagre bowl of eletric mixer at medium speed,beat butter until light.gradually beat insugar.Add eggs and vanilla;continue beating until very light and fluffy. 3.At low speed,beat in half the flour mixture until smooth.Mix in rest,with hands,to form a stiff dough.Add nuts,mixing to combine well. 4.Turn out dough onto lighty floured surface.Divide in thirds.With hands,shape each third into a roll 8 inches long. 5.Wrap each in saran or foil.Refrigerate until firm-about 8 hours,or overnight-before slicing and baking.(Rolls may be stored in refrigeator a week or 10 days.Bake freash as desired) 6.Preheat oven to 375F.With sharp knife,cut as many 1/8-inch slices as desierd for baking at one time.Rewrap rest of rool;refrigerate 7.Place slices,2 inchesapart,on ungreased cookie sheets.Bake 7 to 10 minutes,or until lightly browned.Remove to wire rack;cool.