Shortbread Logs

1-3/4 c all-purpose flour
1 c butter, softened
½ c powdered sugar
1  tsp vanilla
Glaze/Nuts:
1 c powdered sugar
1 Tbsp butter, softened
¼ tsp brandy flavoring
1-2 tsp hot water

Heat oven to 350°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Form dough into 1/2-inch balls; shape balls into 2-inch logs. Place 1/2 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Meanwhile, combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in medium bowl. Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency. Place wire cooling rack over waxed paper. Dip both ends of cookie into frosting, then into chopped pecans. Place cookies on rack to set.