Pecan Fingers

1 cup butter 1-1/4 cup powdered sugar 1 teaspoon vanilla 1 tablespoon cold water

2 cups flour 1/4 teaspoon salt 2 cups pecans (or other nuts), finely chopped

Directions:
Cream together the butter and 1/4 cup of powdered sugar. Add the vanilla, water and salt. Stir in the flour and nuts. (You might have to use clean hands to mix the dough.) Take a tablespoon of dough at a time and shape it into a 2-inch "finger", trying to keep it evenly shaped without any fat places. Bake fingers for about 1 hour at 250°, or until very light golden brown.

Pour 1 cup of powdered sugar into a deep bowl. Place cookies in the bowl a few at a time. Roll them in the sugar and lift them out with tongs.

Notes:
Another option is to dip one end of each cookie in melted chocolate.

Carolyn Walker gave me this recipe along with a batch of pecan fingers. She was a Colorado girl who ended up in West Berlin, Germany, in the late 80's/early 90's when we were there also. She worked with my husband.