Ingrients & Directions
3/4 lb Butter
1 c Confectioners Sugar
3 c Flour, sifted
1/2 ts Salt
1/2 ts Vanilla
1/4 c Sugar
3/4 c Pecans, finely chopped
Cream butter and confectioners’ sugar together until light.
Sift flour and salt together and add to creamed mixture. Add vanilla and
blend thoroughly. Add pecans.
Gather dough into a ball, wrap in wax paper, and chill until firm.
Roll out chilled dough to 1/2″ thickness. Using a cookie cutter, cut out
cookies. Sprinkle tops with granulated sugar. Place cut out cookies on
ungreased cookie sheet and refrigerate for 45 minutes before baking.
Preheat oven to 325F. Bake for 20 minutes or until just starting to color
lightly; cookies should not brown at all. Cool on rack.
From
Yields
2 Dozen