Source: The following recipe from Enduring Harvests, ©1995 by E. Barrie Kavash was contributed by Marilyn Helton.

An easy, healthy cookie for the holidays.

Servings

1 cup powdered sugar , divided
2 light unsalted stick margarine , suitable for baking (must have 60-70% fat), such as Imperial® or Fleischmann's®
0.25 tsp salt (optional)
2 tsp vanilla extract
1.5 cup white all purpose flour
1.25 cup old fashioned rolled oats
0.5 cup chopped pecans , finely chopped

1 Preheat oven to 325 degrees F.
2 In a large bowl, cream half of the sugar into the margarine, then add the salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.
3 Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents.
4 Bake for 15 minutes or until bottoms are light honey golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.