Norwegian Sugar Cookies

Heat oven to 325 degrees F.

In large bowl, cream butter and sugar with electric mixer at medium speed. Add mashed egg yolks, raw egg yolks and almond extract. Mix until thoroughly blended.

Stir in flour with wooden spoon, just to incorporate. Dough will be very crumbly. Divide dough into quarters.

On lightly floured work surface, gently roll a quarter of the dough into a 9-inch circle about 1/8-inch thick.

Cut out 2 1/2-inch rounds with cookie cutter and transfer them to ungreased cookie sheets. Gather and re-roll scraps and cut out additional cookies. Repeat process with remaining dough.

Top each cookie with a pecan half. Lightly beat egg whites and brush over each cookie. Bake for about 12 minutes, until lightly browned. Cool on wire racks.