6 c Unbleached Flour
1 1/2 c Chopped Nuts
1 1/2 c Brown Sugar, Firmly Packed
1 lb Butter or Margarine,Softened
Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix.
Store in a cool dry place and use within 4 to 6 weeks.
Makes about 10 1/2 cups of mix.