1/4 c. sugar
1 c. butter, do not substitute shortening
2 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 c. finely chopped pecans

Cream sugar and butter, beat in flour, vanilla and salt, then stir in pecans.

Drop by teaspoonfuls onto ungreased baking sheet and make a thumbprint in each. Bake in slow oven at 300 degrees for 17 to 22 minutes. Remove to cooling racks and fill each thumbprint with red or green frosting.

FROSTING:

Combine 1 cup of confectioners' sugar with 1/2 teaspoon almond flavoring and enough water to make it the right consistency to drop off the top of a spoon.

It makes 3 dozen cookies.

For variety, the dough may be rolled into small balls, baked as above, and rolled in confectioners' sugar.