2 cup all-purpose flour

1/2 tsp salt

1 cup butter, softened

2 tbsp sugar

1/4 cup light molasses

2 cup finely chopped pecans

Powdered sugar

Combine flour and salt; set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Add molasses; mix until well blended. Gradually add flour mixture to butter mixture; mix well. Stir nuts into dough. Roll dough into 1″ balls; place about 2″ apart on ungreased cookie sheet. Bake at 350 degrees for 15 to 18 minutes. Dust or roll warm cookies in powdered sugar. Makes approximately 5 dozen cookies.

Recipe by E. Jean Sharpe

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