2 egg whites ½ cup blanched almonds, finely chopped
 1/8 tsp. salt 
 ½ cup sugar ¼ cup butter, melted
 ½ tsp. almond extract ½ cup sifted flour
 Almond halves

Beat egg whites frothy, add salt and beat stiff.  Add sugar and beat until peaks are formed.  Add flavoring.  Fold in chopped almonds.  Add shortening slowly.  Fold in flour.  Drop from teaspoon onto greased cookie sheet.  Top with almond halve.  Bake at 375° F. for 10 to 12 minutes.  Yield: 2 dozen cookies.

 1/3 cup butter or margarine 1 cup flour
 3 tbsps. confectioners sugar ¼ tsp. salt
 1 tsp. vanilla 1 cup pecans, finely chopped

Cream the butter or margarine, confectioners sugar and vanilla.  Sift the flour and salt together and add to creamed mixture.  Mix thoroughly and add pecans.  Mix and form into balls.  Bake on a greased cookie sheet in a gas oven at 300°F. for 35 minutes.  While warm, roll in sifted confectioners sugar.  Yield: 1 ½ dozen.
 

1 cup all-purpose flour
2 tablespoons sugar
1/3 cup margarine or butter
½ cup finely chopped pecans
¼ cups sugar
2 tablespoons all-purpose flour
2 beaten eggs
2·tablespoons milk
1 tablespoon finely shredded orange peel
1 teaspoon vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

· For crust, in a medium mixing bowl combine the 1 cup flour and the 2 tablespoons sugar. Using a pastry blender, cut in the margarine or butter till mixture resembles coarse crumbs.  Stir in ½ cup pecans.  Press flour mixture into the bottom of an ungreased 13x9x2-inch baking pan.  Bake in a 350- oven for 15 minutes.
· Meanwhile, in a large mixing bowl combine the 1¼ cups sugar and the 2 tablespoons flour.  Stir in the eggs, milk, orange peel, and vanilla.  Fold in the cranberries, coconut, and ½ cup pecans.  Spread over partially baked crust.  Bake in a 350° oven for 25 to 30 minutes more or till top is lightly browned.  Cool in pan on a wire rack.  While still warm, cut into bars.  Cool completely.  Makes 36.