1 c. butter
3 tbsp. sugar
1 tsp. almond extract
2 c. flour
1/2 tsp. salt

Cream butter. Add the sugar, almond extract, flour, and salt. Roll level tablespoon of this mixture into balls and flatten slightly and put thumb print in middle of cookie. Bake on a greased cookie sheet at 400 degrees for 8 to 10 minutes.

FROSTING:

1 c. sifted confectioners' sugar
2 tbsp. cocoa
2 tbsp. hot water
1/2 tsp. vanilla

Stir until smooth. Put 1/2 teaspoon on each cookie when done. If desired put whole pecans on top.