- 2 eggs
- ¾ cups granulated sugar
- ⅓ cup margarine
- ¼ cup water
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- ½ cup pecan pieces
- 2¼ teaspoons baking powder
- Preheat oven to 350ºF. Coat cookie sheet with nonstick cooking spray.
- In a large bowl, blend the eggs with the sugar; beat in the margarine, water, vanilla and almond extract until smooth. Add the flour, pecans and baking powder; mix until the dough forms a ball.
- Divide the dough in half; shape each portion into a 12-inch long log and place on the baking sheet.
- Bake in a preheated oven for 20 minutes. Let cool for 5 minutes.
- Cut the longs on an angle into ½-inch thick slices. Place the slices, cut side down, on the cookie sheet.
- Continue baking for 20 minutes longer, or until lightly browned. Store in an airtight container for up to 2 weeks, or freeze for up to 1 month.
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