1 cup (2 sticks) butter
1 cup all-purpose flour
1/2 cup confectioners' sugar
drop vanilla
2 cups ground pecans
whole pecans or currant jelly (for top of cookies)
additional confectioners' sugar (for rolling)

Cream butter, add flour, sugar, vanilla and nuts. Mix thoroughly. Mold into small cookies (about the size of a quarter and 3/8-inch thick). Press top with thumb and put whole nut or currant jelly on top.

Bake in preheated 350°F oven long enough to brown lightly but not too brown.

When cool, roll in confectioners' sugar. To store, wrap in waxed paper.

Submitted by: Missy Thomas