2 c. butter
1 c. powdered sugar
1 tsp. vanilla
3 1/2 c. all-purpose flour
1 c. chopped pecans
8 oz. white candy coating (almond bark)
1/4 to 1/2 c. crushed peppermint candy
In a large mixing bowl, cream the butter and sugar. Stir in the vanilla. Gradually add the flour.
Stir in the pecans. Refrigerate for 3 to 4 hours or until the dough is easy to handle. Roll into 1-inch balls.
Place the balls 2 inches apart on ungreased baking sheets. Bake 18 to 20 minutes in a 350 degree oven until lightly
browned. Remove to wire racks to cool. In a microwave-safe bowl, melt the candy coating, stirring until smooth.
Dip the top of each cookie into the melted candy coating, then into the crushed peppermint candy and set out. Makes