1/2 c. (each) butter, chopped pecans
1/3 c. (each) white sugar, brown sugar
1 egg
1 3/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla

Cream butter, sugars and egg; add sifted dry ingredients; blend in vanilla and nuts. Chill for handling; shape into 2 rolls in waxed paper, each 18 inches long and thickness of quarter. Chill several hours or overnight. Cut rolls 1/4 inch thick and place on cookie sheet 1 inch apart. Bake 375 degrees for 7 to 8 minutes. Cool on rack; freeze to keep crisp; frost just before serving. Makes 80 to 85.

FROSTING:

3 c. powdered sugar
1/4 c. well drained crushed pineapple
1 1/2 tbsp. evaporated milk
2 tbsp. soft butter

Beat until smooth.