1 3/4 c. flour
1/4 tsp. salt
1 c. confectioners sugar
1/2 c. finely chopped pecans
1 c. quick oatmeal
1 c. butter
1/2 tsp. vanilla
1/2 tsp. almond extract

Cream butter and sugar until soft and fluffy. Add to all other ingredients, except pecans. Shape dough into 2 rolls - about 6 inches long, 2 inches thick. Roll in chopped pecans pressing nuts into outside of rolls. Wrap securely in plastic wrap and refrigerate several hours or overnight. Slice 1/4 inch thick. Bake at 375 degrees. Press any nuts that fall off onto top of cookies.