1/2 c. butter, softened
1 (13 oz.) block cream cheese, softened
1 c. sugar
1 c. all-purpose flour
1/2 c. chopped pecans

Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in chopped pecans. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheets. Dip bottom of a glass in water and gently press each cookie until 2" in diameter. Bake at 375 degrees for 12 to 13 minutes. Cool 2 to 3 minutes on cookie sheets before removing to cooling rack. Yield: 2 1/2 dozen.