2    Eggs
    3/4 c  Granulated sugar
    1/3 c  Margarine
    1/4 c  Water
      2 ts Vanilla extract
      1 ts Almond extract
  2 3/4 c  All-purpose flour
    1/2 c  Pecans; chopped
  2 1/4 ts Baking powder
  Recipe by: Rose Reisman Brings Home Light Cooking
       Preheat oven to 350 degrees; coat cookie sheet with nonstick
cooking
  spray.  In a large bowl, blend the eggs with the sugar; beat in the
  margarine, water, vanilla and almond extract until smooth. Add the
flour,
  pecans and baking powder; mix until the dough forms a ball. Divide the
  dough in half; shape each portion into a 12-inch long log and place on
the
  baking sheet.  Bake for 20 minutes.  Let cool for 5 minutes. Cut the
longs
  on an angle into 1/2-inch thick slices. Place the slices, cut side
down, on
  the cookie sheet; bakd for 20 minutes longer, or until lightly browned.
  Store in an airtight container for up to 2 weeks, or freeze for up to 1
  month.  Penny Halsey (ATBN65B).
  Nutrition Analysis:  60 calories, 1g protein, 8g carbohydrate, 2g fat,
9mg
  cholesterol, 40mg sodium.
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