Categories: Cookies, Snacks 
      Yield: 12 servings 
  
      1 c  Butter, softened 
      1 c  Brown sugar 
      1 c  Sugar 
      2    Eggs 
      1 ts Almond extract 
  3 1/2 c  Flour 
      1 ts Soda 
      2 ts Cinnamon 
    1/2 ts Salt 
      1 c  Chopped pecans 
  
    In mixing bowl, cream butter and sugars until well blended. Add eggs and 
  almond extract and beat until light and fluffy. 
   
    Sift together the flour, soda, cinnamon and salt. Add to the creamed 
  mixture and mix well.  Stir in chopped pecans. 
   
    Shape the dough into 3 or 4 rolls, about 2 inches in diameter. Wrap each 
  roll individually in waxed paper and chill for several hours. The rolls may 
  be left refrigerated for several weeks or frozen for several months. 
   
     When ready to bake, cut the cookies about 1/4 inch thick and bake on a 
  greased cookie sheet for 8 to 10 minutes in a 400 F oven. 
   
     Yields 6 to 8 dozen. 
   
  Enjoy! - Jeff Duke