1 C butter
1/2 C powdered sugar, sifted
2 C plain cake flour, sifted
1 tsp vanilla
1 C finely chopped pecans
Cream butter. Add sugar. Mix well. Add flour. Mix, and add vanilla and pecans. Roll into small balls. Bake at 325° for 20 minutes. If oven tends to overheat, lower temp and set pan under sheet to keep bottom of cookies from burning. Makes 34 cookie scoop size cookies.
Nobody doesn't like pecan sandies!
Cara has posted her kick-butt gingerbread ninjas on Fork and Beans! Too stinkin' cute!