Christmas Cookies

• 1 (4-ounce) package sweet baking chocolate
• 1/4 cup plus 1 tablespoon butter, softened and divided
• 3 eggs, divided
• 1 cup sugar, divided
• 1 1/2 teaspoons vanilla extract, divided
• 1/4 almond extract
• 1/2 cup plus plus 1 tablespoon all-purpose flour, divided
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped pecans
• 1 (3 ounce) package cream cheese, softened

Melt chocolate and 3 tablespoons butter in top of a double boiler over simmering water, stirring constantly. Let cool.

Beat 2 eggs in a medium mixing bowl until light and fluffy; gradually add 3/4 cup sugar, beating until thick and lemon colored. Add 1 teaspoon vanilla and almond extract, stirring well.

Combine 1/2 cup flour, baking powder, and salt; gradually add to egg mixture, stirring well. Stir in reserved chocolate mixture and pecans. Pour batter into a well-greased 9-inch square baking pan, reserving 1 cup batter.

Cream remaining 2 tablespoons butter and cream cheese in a medium mixing bowl: gradually add remaining 1/4 cup sugar, beating until light and fluffy. Add 1 egg; beat well. Add remaining flour and vanilla, stirring well. Spread evenly over chocolate batter in pan.

Drop reserved batter by tablespoonfuls onto cream cheese batter; swirl to marble. Bake at 350° for 45 minutes or until lightly browned. Cool; cut into 1 1/2 inch squares.

Yield: 3 dozen.

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