Sandy’s Pumpkin Cookies

1 c. butter (2 sticks)
1/3 c. sugar
2 tsp. vanilla
1 c. chopped pecans
2 tsp. water
2 c. all-purpose flour


Cream butter and sugar; add water and vanilla and mix well. Add flour and pecans; chill 1/2 hour. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven 325 degrees about 20 minutes. Cool slightly; roll in confectioners’ sugar. Makes 3 dozen.

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