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
Confectioners' sugar

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 over cookies.

Makes about 36 cookies.