1 cup butter, softened
1 cup white sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons milk
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
In a medium bowl, cream together the butter, sugar and vanilla until smooth. Beat in the flour, one at a time, mixing just until incorporated. Stir in the milk and baking powder; gradually blend into the creamed mixture, mixing just until.
Return mixture to medium heat and pour into 2 1/2 quart glasses. Cover glass tightly and refrigerate for 1/4 hour. Serve immediately.