Ice Cream Cookies

• 1/2 c. butter (at room temperature)
• 1/3 c. brown sugar, firmly packed
• 1 egg yolk (at room temperature)
• 1/2 tsp. almond extract
• 1 c. sifted flour
• 1 egg white, slightly beaten
• 24 pecan halves
• dash of salt
• decorating sprinkles or flaked coconut (for rolling)

1. Combine butter, sugar, egg yolk and flavoring.
2. Mix thoroughly. Sift flour again with salt. Add to creamed mixture; blend well. Cover and refrigerate 1 hour.
3. Form into 1-inch balls. Dip into slightly beaten egg white and roll in decorating sprinkles or coconut.
4. Place 2-inches apart on greased baking sheet. Dip pecan half into egg white* and place on top, pressing down lightly. Bake in preheated 375u0b0 oven for 12 to 14 minutes. Remove to rack.
5. Cool to room temperature.
6. Store in tightly covered container. Yields 2 dozen.

butter, brown sugar, egg yolk, almond extract, flour, egg, pecan, salt, decorating sprinkles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=998781 (may not work)