1 c. Land O Lakes butter, softened*
1 c. sugar
2 c. sifted cake flour
1 egg, slightly beaten
2 tsp. vanilla
1/4 tsp. salt
1 c. pecans, finely ground*
pecan halves**
red & green maraschino cherry halves or**
red & green candied cherry halves**

*Pecan pieces can be ground in food processor.

**Toppings can be varied to suit the season (i.e.; candy coated chocolate toppings in seasonal colors such as red and white for Valentines Day).

Combine ground pecans, butter, sugar, flour, egg, vanilla and salt in large mixing bowl. Mix together in one operation by hand until creamed. Cover and refrigerate for 3 hours. Divide dough into 6 portions. Working with one portion at a time while other portions remain refrigerated, shape each portion into a roll about 1 1/4 inches in diameter. Wrap each roll in waxed paper and freeze for 1 hour. Heat oven to 400°F. After frozen, transfer rolls individually from freezer an unwrap waxed paper. Slice rolls horizontally 1/8 inch thick and place cookies on ungreased cookie sheet, 2 inches apart. Use as many rolls as desired, reserving other rolls in freezer for use at a later time. Top each cookie with a pecan or cherry half.

Bake 8-10 minutes or until golden brown around edges. Remove to wire rack to cool. (12 1/2 dozen cookies.)