1 1/2 block butter or 6 oz. Crisco
4 tbsp. powdered sugar
2 tbsp. ice water
2 c. self-rising flour
1 1/2 c. chopped pecans
1 tsp. vanilla
(More powdered sugar to roll Cocoons)

Cream sugar and butter. Add ice water, put flour in slowly. Add nuts and vanilla. Shape into small cocoons and bake in oven at 300 degrees in greased pan, about 45 minutes or until lightly brown.

Take out and roll in powdered sugar while hot. Makes about 30-40 cocoons depending on size you make them.