Raspberry Cookies

Ingredients:

1 cup margarine, at room temperature

1/4 cup granulated sugar

1 teaspoon almond extract

2 cups all-purpose flour

1 cup crushed pecans

1 jar red raspberry preserves

Directions:

Preheat oven to 400 degrees. In a medium bowl, beat margarine and sugar until light and fluffy. Blend in extract. Add flour and mix well. Shape level measuring tablespoonfuls of dough into balls. Roll ball in pecan pieces. Place ball on ungreased cookie sheet. Flatten the balls and make indention in center with back of teaspoon; fill with preserves. Bake at 400 degrees for 10-12 minutes or until lightly browned. Yields approximately 3 dozen cookies.