INGREDIENTS
Butter, unsalted – 220g
Powdered sugar – 60g
Vanilla – 1tsp
All-purpose flour – 200g
Pecans,chopped fine – 75g
Water – 1bs
METHOD
Cream butter, sugar, and vanilla on about 2 minutes. Scrape bowl. Add flour, pecans and water and mix smooth on low. Freezer dough until firm enough to shape. Roll out to long log the diameter of a finger. Cut into finger-size pieces.
BAKE 350ºF 8 minutes or until light brown. Cool. Roll in powdered sugar.
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YIELD 5 dozen
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