Russian Tea Cakes

1 c. butter
1/3 c. sugar
2 t. water
2 t. vanilla
2 c. flour
1 c. chopped pecans

In a bowl, cream butter and sugar. Add 2 t. water and vanilla mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake at 325 degrees, on an un-greased cookie sheet for about 20 minutes. Remove from the sheet, cool slightly. Roll in confectioners’ sugar.

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