2 c. chopped pecans
1 tbsp. butter
1 tsp. vanilla
8 oz. cream cheese
1 box powdered sugar

Roast chopped pecans in butter at 250°F for 15 minutes. Melt cream cheese in top of double boiler. Add powdered sugar and vanilla. Mix well; add nuts. Drop by teaspoon onto waxed paper. Let dry on one side, then turn each and let dry on other side. Store in covered container.