Preparation / Directions:
In a large bowl, cream butter and cream cheese. Add sugar and
vanila; with electric mixer at med. speed, beat until light and
fluffy. In med. sized bowl, combine flour and salt; gradually add to
creamed mixture, beating until well blended. Stir in chopped pecans.
Cover bowl with plastic wrap and refridgerate for 15 minutes. On four
sheets of aluminun foil, shape dough into four 6 in. rolls, 11/2 in.
in diameter. Wrap each roll tightly in foil and refriderate over
night. Preheat oven to 325*F. Line cookie sheets with foil. Remove
rolls of dough from fridge one at a time. Coat each roll with red or
green sugar crystals; cut dough into 1/4 in.
slices. Place on prepared cookie sheets; top each cookie with a
pecan half. Bake for 15 min to 18 min, or until bottom of
cookie is lightly browned when lifted.