1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar
1/2 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1/2 c. pecans, finely chopped
Red & green sugar crystals

Cream together butter and cream cheese in large mixing bowl. Add sugar and vanilla, beating until light and fluffy. Combine flour and salt; add gradually to creamed mixture, beating until well blended. Stir in pecans.

On 4 sheets of aluminum foil, shape dough into 4 (6 inch) rolls, 1 1/2 inches in diameter. Place each roll in center of a sheet of heavy duty aluminum foil. Bring 2 sides of foil up over roll. Fold down in locked folds until foil is tight against roll. Fold short ends up and over; crimp to seal.

Chill overnight or freeze. When ready to bake, preheat oven to 325 degrees. Remove rolls of dough from refrigerator, one roll at a time. Coat roll with red or green sugar crystals before slicing. Cut roll into 1/4 inch slices. Place on ungreased cookie sheet. Bake 15-18 minutes or until bottom of cookie is lightly browned when lifted.