1/2 c. soft butter
3/4 c. sifted confectioners' sugar
1 tbsp. (3 tsp.) vanilla
Food coloring, if desired
1 1/2 c. Gold Medal flour
1/8 tsp. salt

Heat oven to moderate, 350 degrees. Mix butter, sugar, vanilla and food coloring thoroughly. Measure flour by dip-level-pour method or sift it. Blend in flour and salt. If dough is dry, add 1 tablespoon cream or milk. Take about 1 tablespoon dough and wrap it around a pecan. Place 1 inch apart on an ungreased cookie sheet. Bake for 12-15 minutes or until lightly browned on bottom.

OTHER FILLINGS:

Chocolate or chocolate mint chips
Pitted dates
Walnuts
Candied pineapple pieces
Candied or very well-drained maraschino cherries

Cool cookies, dip in to frosting. Can be topped with coconut, sprinkles or nuts. Do not use self-rising flour.

CHOCOLATE DOUGH:

Omit food coloring, blend in 1 square unsweetened chocolate (1 oz.), melted.

PENUCHE DOUGH:

Use 1/2 cup packed brown sugar in place of confectioners' sugar. Omit food coloring.

ICING:

What I use is 2 tablespoons butter, 1 1/2 cups confectioners' sugar blended. Add 2 tablespoons milk, blend. If stiff, add more milk until it is a spreadable consistency.

Work all cookies up and put on cookie sheets. Then bake all at once. Pink and green are the best colors to use for the cookies. Natural is pretty frosted in colors. For the frosting, use pink, green, yellow, or chocolate or white

This cookie is one that could be made with children helping roll into balls. It is a quick and pretty party cookie.