Yield: about 60 cookies

Ingredients:
1 cup butter (8 ounces = 2 sticks)
6 tablespoons powdered sugar
2 teaspoons almond extract
2 cups sifted flour
2 cups pecans, finely chopped
2 cups powdered sugar (for rolling)

Directions:
In small saucepan on stove top, melt butter, browning it ever so slightly. Watch it carefully...DO NOT BURN!!!

Allow melted butter to cool to room temperature. Refrigerate for 10 minutes before using.

Cream butter with sugar and extract.

Gradually add flour, mixing in thoroughly. Stir in finely chopped nuts, chill at least one hour in the refrigerator.

Form teaspoonfuls of dough into balls. Bake on ungreased sheet 20 minutes at 350*F until PALE golden color. Cool slightly, then remove from baking sheets to wire racks to cool another 15 minutes.

Allow to cool slightly, about 15 minutes. Roll while still slightly warm in powdered sugar. Roll again in powdered sugar after they're cool.