¾ cup butter or margarine, softened
2/3 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1¾ cups self-rising flour
½ cup chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Stir in flour until well blended.  Cover; chill for 1 hour.

Shape the dough into a 12-inch roll.  Roll in pecans.  Wrap in plastic wrap; chill for 2 hours.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Cut the dough into ¼-inch slices.  Place on prepared cookie sheets.

Bake 10 to 12 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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