|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Almond extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Cranberries||2 1⁄2 Cup (40 tbs) (Fresh/Frozen, Thawed)|
|Pecans||2⁄3 Cup (10.67 tbs), chopped|
In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
Add butter and extract; beat 2 minutes.
Stir in flour just until combined.
Stir in cranberries and pecans.
Spread in a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean