1 (17 ounce) package Almond Cookie Dough
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (8 ounce) package cream cheese, softened
1 cup shelled pecans
2 tablespoons cornstarch
1 (6 ounce) can crushed pineapple, drained
1 (3 ounce) package instant vanilla pudding mix
6 cups water
Sift together the flour, butter, and vanilla. Set aside.
Heat the oven to 375 degrees F (190 degrees C). Place cookie dough in cookie sheet. Press egg whites onto surface of dough; cool completely. Using a 2 inch cookie mold, roll out cookie dough onto small sheets. Place onto cookie sheet.
Bake for 45 to 50 minutes in the preheated oven, until golden brown. Remove from the oven and let cool completely. Roll out to cut into 1/4 inch slices. Store treats in plastic wrap in refrigerator.