1 1/2 c. butter
2 eggs
1/2 tsp. salt
1 c. finely chopped pecans
1 1/3 c. sugar
2 tsp. vanilla
3 1/2 c. flour

Soften butter. Cream with sugar until light and fluffy. Beat in eggs and vanilla until fluffy. At low speed blend in flour and salt. Chill for one hour or overnight.

Shape into two logs - 12 inches long. Roll in chopped pecans using wax paper to roll on, gently pressing log into nuts so they will stick to dough. Refrigerate overnight. Can store in refrigerator up to one week or freeze up to six months.

Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Cool on racks. Store in covered container.