Laveina Bearden, FMS

  • 1 cup butter
  • 1/3 cup sugar
  • 2 tsp water
  • 2 tsp vanilla
  • 2 cup sifted flour
  • 1 cup chopped pecans

Cream butter and sugar; add 2 teaspoons water and vanilla. Mix well. Blend in flour and nuts; chill 4 hours. Shape into balls or fingers.

Bake on ungreased cookie sheet at 325° for about 20 minutes. Remove from pan; cool slightly. Roll in confectioners sugar.

Makes about 3 dozen cookies.

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