Crispy Pecan Candy Canes

• 1/2 cup butter, softened
  
• 1/4 cup powdered sugar
  
• 2 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• 1 cup chopped pecans
  
• 1 tablespoon vanilla extract
  
• 1 tablespoon ice water
  
• Powdered sugar

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating well. Combine flour and salt. Add to butter mixture, beating at low speed until blended. Stir in pecans, vanilla and ice water. Shape dough into candy cane shapes. Place on ungreased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until browned. Dust with powdered sugar when cool. Store in airtight container for up to 2 weeks or freeze for up to 2 months.

Yield: About 3 dozen.