Ingredients
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1 c. oleo (2 sticks)
1/2 c. sugar (Imperial)
1/2 c. finely chopped pecans (can use more pecans)
1 3/4 c. flour
1 tsp. vanilla
Preparation
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Cream the sugar and oleo.
Add flour, nuts and vanilla.
Dough will be stiff.
Divide dough into half.
Make each half into a long roll or square roll.
Wrap in wax paper and put in icebox for several hours.
Slice and bake on ungreased baking sheet at 300\u00b0 only until lightly brown.
Watch carefully.
Sprinkle, while hot, with powdered sugar.
Store in tight fitting tin.
(Takes about 12 minutes.)
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