1 1/2 c. shortening
1 1/3 c. sugar
Dash of salt
4 or 5 egg whites
2 1/2 c. flour
1 c. pecans, chopped
1 sm. bottle almond extract

Cream sugar and shortening in mixer. Add egg whites and beat to a whipped cream consistency. Add extract and salt. Mix in flour with spoon until well blended. Add pecans. Drop from teaspoon on greased cookie sheet, flatten with a fork (dip fork in flour each time so it will not stick). Bake at 350 degrees until light brown around edges. This cookie freezes well.