• 1 cup butter

• 1/3 cup sugar

• 2 t. water

• 2 t. vanilla

• 2 cups flour

• 1 cup chopped pecans

Mix butter and sugar. Add water and vanilla.  Add flour
and pecans.  Chill dough for 3-4 hours.  Roll into balls on ungreased
cookie sheet.  Bake 20 minutes at 325 degrees.  Cool slightly, and then roll in
powdered sugar.

SPRITZ

• 1 cup butter

• 2/3 cup sugar

• 3 egg yolks

• ¾ t. almond extract

• 2 cups flour

 Cream butter. Add sugar and cream more.  Beat in egg yolks and extract.  Add flour.  Press onto cookie sheet.

• 1 stick of butter

• 1 ½ cups flour

• ¼ cup ice water

• 1 ½ cups brown sugar

• 1 cup butter

• ½ cup honey

• 1/3 cup sugar

• 1 lb chopped pecans

• ¼ cup whipping cream unwhipped

Cut butter into flour. Add ice water and chill for one hour.
Roll out to 10 x 14 rectangle and place in 9 x 13 Pyrex pan with sides
and bottom covered.  Place remaining ingredients, except for pecans and cream, in sauce pan and bring to boil.  Boil 4 minutes.  Add pecans and cream.  Pour into crust.  Bake at 400 degrees for 20-25 minutes.