1 1/2 c. softened butter
1 1/2 c. confectioner sugar
1 1/2 tsp. vanilla extract
2 3/4 c. flour
3 c. (3/4 lb.) finely chopped pecans
2 1/2 c. confectioner sugar

Cream butter, add sugar and vanilla; beat until light and fluffy. Add flour and nuts; blend on low speed. Wrap dough in plastic wrap, refrigerate 3 hours and up to 3 days.

Roll slightly rounded teaspoon of dough into elongated shapes with tapered ends. Place on ungreased cookie sheet and blend into crescent shapes. Bake 15 minutes at 325 degrees.

Immediately roll in confectioner sugar. Cool on wire racks then roll again in confectioner sugar. Makes about 9 dozen.