Cream butter, gradually stir in brown sugar and sugar, add eggs and vanilla and mix well. Combine remaining ingredients and gradually stir into creamed mixture.
Form dough into 2 rolls about 2″ (5 cm) diameter. Wrap well with plastic wrap and refrigerate until well chilled. This dough may be stored in the refrigerator for several weeks.
Cut dough into 1/4″ (5 mm) slices. Place on ungreased baking sheet and bake at 350°F (180°C) for 8 – 10 minutes.