1 c. butter
2 1/4 c. all-purpose flour
1/3 c. sugar
1 tsp. vanilla
1 c. chopped pecans
1 c. sifted powdered sugar

Heat oven to 325°F. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, vanilla and 1 tablespoon water. Beat until thoroughly combined. Beat in remaining flour. Stir in pecans. Shape into 1-inch balls or 2 x 1/2-inch fingers or crescents. Place on an ungreased cookie sheet.

Bake in a 325°F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies in a bag with powdered sugar.

Makes about 36.