2 1/2 cups all-purpose flour
1 cup white sugar
1 cup vegetable oil
1/4 cup baking soda
1 cup chopped pecans
1 teaspoon mild baking powder
1/2 teaspoon almond extract
1 (3 ounce) jar marshmallow creme
1/2 cup chopped pecans
1/2 cup chopped dates
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix flour, sugar, oil, baking soda, pecans, mild baking powder and almonds. Mix until blended.
Bake for 25 to 30 minutes in the preheated oven, until cookies are golden brown. Remove from oven and let cool completely.
Spread marshmallow creme evenly over the cookie dough. Roll the pinecone crust into a rectangle, then place the creme in the center. Press parchment over the entire edge of the rectangle. On a floured board, roll the cookie dough up to about 1/2 inch thick. Cut the circles into 4 pieces. Place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until a knife inserted in the center comes out clean. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. X-acto knife or metal spatula to remove from cookies; do not cut seams.