1 cup butter

1/2 cup sugar

1 teaspoon French's Vanilla

1 teaspoon French's Almond Extract

2 cups Pillsbury's Best All Purpose Flour* -- sifted

1 cup Funsten's Pecans -- finely chopped

1 cup flaked or shredded coconut

Pineapple Glaze: 1/2 cup honey

1/3 cup pineapple juice

2 teaspoons vinegar

2 tablespoons butter

BAKE at 350 degrees for 15 to 18 minutes. MAKES about 6 dozen cookies. Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add flour, pecans, and coconut, and mix thoroughly. Shape dough into balls, using a teaspoonful for each. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 15 to 18 minutes until light golden brown. If desired, dip cookies into Pineapple Glaze. Or roll.l warm cookies in confectioners' sugar. *Pillsbury's Best Self-Rising Flour may be substituted. Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and butter. Simmer 5 minutes. Cool to lukewarm.