Hebrew Cookies

1 pound butter
1 1/2 cups granulated sugar
3 eggs, beaten
1 cup whiskey
1 quart pecans
1 quart all-purpose flour
8 ounces confectioners' sugar
2 teaspoons cinnamon

Cream butter and sugar. Add beaten eggs. Add whiskey very slowly, stirring constantly. Add pecans and flour. This makes a very soft dough. Roll out on a floured board, keeping dough as soft as possible. Cut into small squares with knife. Bake on cookie sheet at 375 degrees F to 400 degrees F. Roll in confectioners' sugar and cinnamon sifted together.

Makes 8 dozen.