Preheat the oven to 275 degrees F and prepare a sheet pan with parchment paper.
In a mixer, cream the margarine on medium speed
Slowly add the sugar. Beat until light and fluffy, about two minutes.
Scrape the sides and bottom of the bowl well.
Add in the flour, pecan meal, and flavorings. Mix until well-blended.
*Pecan meal is a specialty product and in certain areas, may be difficult to find. You can grind the pecans yourself in a food processor, pulsing quickly and working with small amounts at a time. The cookie will have the same flavor but will be slightly softer in texture.
Refrigerate the dough for several hours or overnight.
Pinch off pieces of the dough and shape into small rounds, about the size of a marble. Be sure to leave space between the cookies on the sheet pan.
Press the dough rounds flat, about the size of a quarter.
Bake for 20 minutes.
Once they are out of the oven and cool enough to handle, roll in granulated sugar, shaking off excess sugar gently.
Place the cookies back on the sheet pan.
Place in the oven and bake for an additional 30 minutes or until golden brown and have a great toasted pecan aroma.