Italian Cookies

Let the butter soften to room temperature.

Mix these three ingredients well.

With a teaspoon, form a small amount into balls.

Place the balls into the refrigerator to chill overnight.

The next day, roll the balls out on a floured surface.

Sprinkle approximately a teaspoon of chopped pecans and then a teaspoon of sugar into the middle of the rolled out dough.

Wrap the dough around the sugar and pecans pressing to seal it together.

Form into a crescent shape.

I then freeze these cookies with layers of wax paper in between them so they do not stick together. When I want some, I take out only the number that I want to bake, usually 2 – 4 dozen at a time, and bake at 350 degrees until nicely browned (about 10-12 minutes, oven temperatures vary and it will take longer on air bake trays). Serve warm! That is when they are the best.