1 cup butter or margarine -- soft
1/2 cup sifted confectioners' sugar
2 tsp vanilla
2 cups sifted all-purpose flour
1/2 tsp salt
1 cup Quaker Oats, uncooked -- (quick or old-fashioned)
1/2 cup chopped pecans
Beat butter until creamy. Gradually add sugar, beating until
fluffy. Blend in vanilla. Sift together flour and salt.
Add to creamed mixture; blend well. Stir in oats and pecans.
Shape to form crescents, balls or logs. Place on ungreased
cookie sheets. Bake in preheated slow oven (325 F.) about
30 minutes. While warm, sift confectioners' sugar generously
Makes about 36 cookies.