|10 1/3 T. Butter||1 1/2 cup Flour|
|1/2 Cup Sugar||2 Egg Whites, slightly beaten|
|1/8 tsp Nutmeg||1 Cup Finely Chopped Walnuts or Pecans|
|2 Egg Yolks|
|1 tsp Vanilla|
Grease cookie sheet. With electric mixer, beat butter and sugar. Add nutmeg. Beat in egg yokes and vanilla. Beat in flour until you need to mix with a wooden spoon, or I use my hands. Shape into 1-inch balls. roll in egg whites, then in chopped walnuts or pecans. Place on cookie sheet and press your thumb into the center of each ball. Bake at 375° for 10 to 12 minutes. Cool on a wire rack. Pipe with filling below, using a pastry bag or meal cake decorator.
|1/4 c butter||2 T. eggnog|
|1 c. powdered sugar|
With electric mixer, beat butter and powdered sugar until fluffy. Add enough eggnog to be able to pipe the fillig into the center of the cookie.
Note: Because of the filling, these need to be refrigerated until ready to serve, or frozen and thawed.
I make these each year for our Christmas Cookie Walk.
|1/4 lb. bacon, cut up||1 (16 oz.) can pork and beans|
|1 lb ground beef||1 (15 oz.) can butter beans|
|1/4 c. onion, chopped||1 (15 oz.) can green beans|
|1/2 c. brown sugar||2 T. vinegar|
|1/2 c. catsup||1 tsp. dry mustard|
|1 (15 oz.) can kidney beans|
Brown bacon, meat, and onion; drain. Add remaining ingredients and bake at 300° for 1 1/2 hours.
Note: This may be cooked in a crock-pot and let cook on low for 6-8 hours.
Variation: You may use lima beans instead of butter beans.
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