1 1/2 c. butter
1/2 c. evaporated milk
1 tsp. vanilla
Few drops almond extract
3 1/2 c. flour
12 tbsp. powdered sugar
1 c. coarsely chopped pecans

Cream butter until it is very light and fluffy. Beat in the milk, a little at a time, until it is all taken up by the butter. Add vanilla and almond. Sift flour, then measure. Resift again with confectioners' sugar and add a little at a time to the butter. Add pecans. Roll very small bits of dough, about 1 teaspoon, for each cookie between palms of hand to form small balls. Place on floured cookie sheets and bake in moderate oven (375 degrees) until golden brown (about 15 minutes). Roll cookies in confectioners' sugar while they are still warm. Yield: 6 dozen small cookies.