1/2 cup butter, softened
1 cup white sugar
3 eggs
1 1/2 cups pureed pecans
1 cup rolled oats
Preheat the oven to 350 degrees F (175 degrees C).
In a larger bowl, cream together the 3/4 cup butter and sugar until smooth; beat in the eggs. Add the pecans, 1 at a time mixing thoroughly after each addition. Roll the dough into 1 quarter, then dip into the egg mixture. Cut out about 1/4-inch circles of dough between the pecans to avoid clumps; trace onto two 8x8-inch baking pans.
Bake in preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes or until a toothpick inserted around the center of the loaf comes out clean. Cool completely on wire rack; cool completely before cutting into 1/4-inch squares.