4-1/2 cups biscuit mix (ie. Bisquick)
1/2 cup butter, softened
1/2 cup chopped pecans
2 tablespoons sugar
1 teaspoon almond extract
Preheat oven to 375 F. Blend buiscuit mix with butter, nuts, and sugar. Stir in extract. Add water a little bit aat a time, mixing until the dough forms a ball and cleans the bowl. Shape into fingers 2 1/2" long. Bake on ungreased cookie sheet 10-12 minutes. Roll in powdered sugar while warm.
Taster's note: We had to modify the quantities of the original recipe as it came out much too wet to shape into fingers. The recipe printed above however worked nicely and it made a cookie that was rich in almond and pecan flavor and not too sweet. We also tried rolling the cookies in superfine sugar, and dipping one end of the cookies in melted chocolate. The chocolate ones all got eaten first.
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