fingers

2/3 cup margarine
6 tablespoons 10X sugar
1 teaspoon vanilla extract
2 cups sifted flour
1/4 teaspoon almond extract
1 cup chopped pecans
Fine granulated sugar

Cream margarine and 10X sugar until light. Add remaining ingredients except granulated sugar and mix well. With fingers, squeeze pieces of dough into 2″ long fingers. Arrange on ungreased cookie sheets and bake in a 325 oven for about 30 minutes. While warm, roll in granulated sugar. Makes about 3-1/2 dozen cookies.

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