Crescents

Beat butter at medium speed of an electric mixer until creamy.

Add 1/2 cup powdered sugar; beat well.

Combine flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.

Stir in vanilla and pecans.

Divide dough into fourths; cover and chill at least 2 hours.

Work with 1 portion of dough at a time, storing remainder in refrigerator.

Divide each portion into 12 equal pieces.

Roll each piece into a 2 1/2 inch log; curve ends of each log to form a crescent.

Place crescents 2 inches apart on lightly greased cookie sheets.

Bake at 350° for 12 to 14 minutes or until very lightly browned.

Cool on cookie sheets 1 minute.

Carefully roll warm cookies in 1 1/2 cups powdered sugar; cool completely on a wire rack.

Roll cooled cookies in remaining 1 cup powdered sugar. Store up to 1 week in an airtight container.