1/4 cup sugar
2 cups flour
1/4 tsp. salt
1 cup butter or margarine
1 tsp. vanilla
1 cup finely chopped pecans

Cream together sugar and butter. Beat in flour, vanilla and salt. Stir in Pecans. Drop by teaspoonfuls onto an ungreased baking sheet and make a thumb print in each cookie. Bake in slow oven (300 degrees) 20 to 30 minutes. Remove to cooling racks and fill each thumb print with red or green frosting (below).

Frosting:
Combine 1 cup powdered sugar with 1/2 tsp. almond extract and enough water to make it right consistency to drop off the tip of a spoon. Color one 1/2 red and the other 1/2 green. Makes 3 dozen.

Note: For variety, some of the dough may be rolled into small balls, baked as directed above and then rolled in powdered sugar.