1 c. butter
1/3 c. sugar
2 tsp. water
2 tsp. vanilla
2 c. all-purpose flour
1 c. chopped pecans
confectioners' sugar

Cream butter and sugar. Add water and vanilla; mix well. Blend in flour and pecans. Chill at least 30 minutes or overnight if making ahead. Shape into balls or fingers. Bake on ungreased cookie sheet at 325°F for about 20 minutes. Remove from sheet; cool slightly. Roll in confectioners' sugar.

Makes about 3 dozen.

Submitted by: Louise Hogg