Melt in your mouth morsels . . . and a Mexican tradition for Christmas Eve, individually wrapped in brightly colored squares of tissue paper.

1 tub SNICKERDOODLES Mix(set aside the cinnamon sugar packet for another use)
2 sticks softened butter
1 teaspoon almond extract
3 cups finely chopped pecans or 3 cups sliced almonds
3-4 Tablespoons water
Powdered sugar

Mix all ingredients together-except powdered sugar. Blend well.

Shape slightly rounded teaspoons of dough into balls. Place balls on ungreased cookie sheet, 1 inch apart.

Bake in 350 degree preheated oven for about 15 minutes or until bottoms are lightly browned. Let the cookie balls cool on cookie sheets for about 3 minutes until they can be handled but are still warm.

Roll liberally in powdered sugar. Place on racks and cool completely. Makes approximately 94 cookies.

Note: Recipe can be halved if 94 cookies are too many. The recipe can also be made
up in its entirety and the cookie balls frozen for later use, then thawed out, baked off and powdered.