How can a cookie with such few ingredients taste so good. This is a family favorite and has been in the family for many years. In fact when I saw there was a date on the recipe that I hadn't noticed before I had to smile to myself. It was 1971. I think it came out of a Family Circle magazine. They used to put a little booklet in the magazine every holiday season of cookie recipes.
In this recipe you can use pecans or walnuts. Since a few people in our family are allergic to walnuts I always use pecans. This is a light cookie but at the same time very rich. You should store these is an air tight container. They are good keepers but poor shippers.
1 cup butter, softened
1/2 cup confectioners sugar (not granulated)
2 teaspoons vanilla
1/4 teaspoons salt
1 cup finely chopped pecans
1 3/4 cups flour
Add confectioners sugar, the vanilla and salt and beat until light.
Mix in flour and nuts until well blended.
I use my smallest cookie scoop and put a scoop in the palm of my hand and roll it until it is the size of my little finger only slightly fatter. When I lay it on the ungreased cookie sheet I form it into a crescent.
Bake at 300 degrees (yes, 300 degrees) for 20 min. When you take them out of the oven let them cool a little before you move them to a cooling rack as they are a fragile cookie when warm. I put a cookie sheet under the cooling rack and then dust them with confectioners sugar while still warm. Let sit until completely cool.