Makes about 60 cookies.
- 2 cups chopped pecans
- ½ lb butter
- 6 Tbsp sugar
- 1-½ Tsp vanilla
- 2 cups cake flour (measure before sifting)
- Powdered sugar
Cream butter and sugar thoroughly.
Add vanilla and nuts.
Shape into balls about walnut size.
Bake on ungreased baking sheet at 300° for 35 minutes or until light, toasty brown.
Cool. Roll in sifted powdered sugar when cool.
Store in cool area in cookie tin lined with waxed paper.