Instructions: Beat together butter and sugar until fluffy. Add flour, salt, vanilla and water; mix well. Stir in pecans. Refrigerate dough 15 to 30 minutes.

Preheat oven to 350 degrees.

Roll dough into 1-inch balls. Place balls on ungreased baking sheets; press center of each ball with back side of floured 1/4-teaspoon measuring spoon. Bake for 15 to 20 minutes, until set and slightly brown around edges. When cool, filled centers with red or green frosting or jam.

Yields about 7 dozen 1-inch cookies.

Testers notes: outstanding recipe for flavor and appearance. Refrigerated dough is slightly sticky when shaping into balls. I would suggest freezing the cookies without the frosting; add the frosting a day or so before serving. Store in an airtight container.

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