1/2 c. butter, softened
1 c. sugar
1/2 c. chopped pecans
3 oz. cream cheese
1 c. flour

Cream butter and cream cheese together; gradually add sugar; beat until light and fluffy. Add flour and beat well; stir in pecans.

Chill dough for 2 hours.

Shape dough in 1-inch balls; place 2 inches apart on ungreased cookie sheet.

Bake at 375°F until edges begin to turn golden brown. DO NOT over bake.

Wipe cookie sheet with paper towel before next batch.

Makes 2 1/2 - 3 dozen.

Keep in tightly closed container.