1 c. shortening
1 (3 oz.) cream cheese
1 c. sugar
1 egg
1 tsp. almond extract
2 1/2 c. self-rising flour
1 1/4 c. chopped pecans

Cream shortening and cream cheese; add sugar, eggs, almond extract and begin adding flour, 1/2 cup at a time. Mix well and place in freezer 30-45 minutes. Roll in balls and then roll in pecans.

Bake on ungreased cookie sheet at 350 degrees for 12-15 minutes. About half-way through cooking, open oven and use thumb to press cookies down in center. Continue until time is up.

ICING:

1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk
Food coloring

Cool cookies and fill center with icing.